-
1
Chop all picked herbs and blend in a food processor with other ingredients until it is smooth and homogenous.
-
2
Reserve in refrigerator or freezer.
-
3
Preparation of the pepper ragout: Preheat oven to 300 degrees.
-
4
Prelight a mesquite grill and let embers cool.
-
5
Place all the peppers, chiles, and onion on the grill and char well.
-
6
Place the garlic cloves in a pouch of aluminum foil and roast over coals until lightly golden brown.
-
7
Once peppers are charred, place them in a bowl, cover with plastic wrap and allow to steam for ten minutes.
-
8
Remove the skins from the chiles, pepper and onion and cut into large chunks, after removing any seeds or white membranes.
-
9
Cut the garlic into large chunks and mix with peppers and onions.
-
10
In a heavy sauce pot, add the olive oil and heat over a medium fire and sweat the pepper mixture.
-
11
Add the lavender, salt, pepper and honey and bake, uncovered in oven until the liquid from the peppers has reduced.
-
12
Remove and cool to room temperature, adjust seasonings and add whole leaves of basil.
-
13
Preparation of the socca nicoise: Place flour in a mixing bowl and add the milk in a steady stream until smooth.
-
14
Add olive oil, egg, salt and pepper.
-
15
Strain and let rest for two hours in refrigerator.
-
16
Consistency should be similar to crepe batter.
-
17
Preparation of the tapenade: Puree all ingredients in a food processor, not too smooth but should remain chunky.
-
18
Let sit at room temperature.
-
19
Presentation: Preheat oven to 450 degrees.
-
20
Heat a heavy saute pan and add a drizzle of olive oil over high heat.
-
21
Get oil to smoking point.
-
22
Season the racks of lamb and sear well on all sides, place in oven and cook for fifteen minutes until rare.
-
23
Cut a piece of the herb butter and place on top of the rack of lamb.
-
24
Put back in oven and cook another five to seven minutes until medium rare and crust is golden brown.
-
25
Remove from oven and allow to rest for five minutes.
-
26
Cut rack in half, between the chops and reserve warm.
-
27
In a small nonstick pan, heat the olive oil over medium to high heat and add the chick pea batter.
-
28
Color well on both sides.
-
29
Place on a warm plate and make as many as you would like.
-
30
Place a small pile of the roasted pepper ragout in the center, place the rack of lamb on top and drizzle around with tapenade.
-
31
Garnish with fried Italian parsley.
-
32
Serve immediately.
