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1
Mix 1 cup oil, rosemary and garlic in 13 x 9 x 2-inch glass baking dish.
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2
Sprinkle lamb with salt and pepper.
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3
Add to marinade; turn to coat on all sides.
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4
Cover and chill overnight, turning occasionally.
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5
Grind bread in processor until small crumbs form.
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6
Combine 2 cups crumbs (reserve and remaining crumbs for another use), parsley, nuts and shallots in processor.
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7
Process until nuts are finely ground.
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8
Gradually add 2 tablespoons oil; process until crumbs begin to stick together.
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9
Transfer to bowl.
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10
Season with salt and pepper.
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11
Add 1 tablespoon oil toss gently to coat.
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12
(Coating can made 1 day ahead.
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13
Cover, chill.)
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14
Heat olive oil in heavy large skillet over medium-low heat.
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15
Add onions, garlic and dried red pepper.
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16
Saute 5 minutes.
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17
Add fennel and saute until translucent, about 3 minutes.
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18
Add tomatoes with their juices and olives.
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19
Increase heat and bring to gentle boil.
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20
Cook until onions are tender and juices thicken, stirring occasionally and breaking up tomatoes with spoon, about 18 minutes.
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21
(Can be prepared 1 day ahead.
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22
Cover, chill.
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23
Rewarm over medium heat before continuing.)
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24
Preheat oven to 400F.
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25
Heat heavy large skillet over high heat.
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26
Remove lamb from marinade.
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27
Add lamb to skillet with some marinade still coating lamb.
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28
Cook until brown, about 4 minutes per side.
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29
(If necessary, brown 1 rack at a time.)
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30
Using tongs, transfer lamb to baking sheet; cool 15 minutes.
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31
Spread 1 1/2 tablespoons mustard over rounded side of each rack; firmly press half of breadcrumb coating into mustard on each rack.
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32
Roast lamb until meat thermometer inserted into center of lamb registers 135F for medium-rare, about 25 minutes.
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33
Let lamb rest 15 minutes.
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34
Meanwhile, mix basil and butter into warm ragout; stir until butter melts.
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35
Season to taste with salt and pepper.
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36
Transfer lamb to cutting board.
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37
Cut lamb between bones into individual chops.
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38
Divide chops among 4 plates.
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39
Spoon ragout alongside chops and serve.
