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1
Season the lamb with the thyme leaves and sprigs, rosemary leaves and sprigs, garlic, and cracked black pepper.
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2
Cover, and refrigerate at least 4 hours, preferably overnight.
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3
Take the lamb out of the refrigerator 1 hour before cooking, to bring it to room temperature.
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4
After 30 minutes, season the lamb generously on all sides with salt.
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5
Reserve the garlic and herb sprigs.
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6
Preheat the oven to 325F.
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7
Heat a large saute pan over high heat for 3 minutes.
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8
Swirl in 2 tablespoons olive oil and wait a minute or two, until the pan is very hot and almost smoking.
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9
Place the lamb racks in the pan, and sear them on all sides until theyre well browned and caramelized.
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10
(You will need to do this in batches.)
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11
As the meat sears, break up the rosemary and thyme sprigs and add them to the pan.
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12
They will sizzle and flavor the lamb as it cooks.
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13
Transfer the seared lamb to a roasting rack set in a roasting pan.
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14
Top with the seared herbs and reserved garlic.
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15
Roast in the oven 20 to 25 minutes, until the lamb is medium-rare; a meat thermometer inserted into the center of the eye will register 120F.
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16
Let the lamb rest at least 8 minutes.
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17
Slice the lamb between the bones into chops.
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18
Arrange the roasted radicchio on a large warm platter, scatter the parsley leaves over the radicchio, and place the lamb chops on top.
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19
Spoon some tapenade ver the lamb, and serve the flageolet gratin and remaining tapenade on the side.
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20
Preheat the oven to 350F.
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21
Cut the radicchio in half lengthwise through the core.
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22
Place the halves on a cutting board, cut side down, and cut each half into four wedges, leaving the root end intact to hold the wedges together.
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23
Carefully toss the radicchio with the olive oil, vinegar, rosemary leaves, 1 teaspoon salt, and lots of pepper.
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24
Let sit 15 minutes.
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25
Place the wedges snugly, cut side down, in a gratin dish.
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26
(Choose a dish in which the radicchio just fits; it wont cook properly if there is too much empty space.)
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27
Roast 30 to 40 minutes, until the radicchio is tender, slightly crisp, and caramelized on top.
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28
Heat a medium pot over high heat for 2 minutes.
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29
Pour in 1/4 cup olive oil, and add the rosemary sprig and crumbled chile.
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30
Let them sizzle in the oil a minute.
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31
Add the diced onion, fennel, garlic, 1 tablespoon thyme, and the bay leaf, stirring a minute or two, until the onion is wilted.
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32
Add the flageolets, and cook a few more minutes, stirring to coat the beans with the oil.
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33
Cover with water by 3 inches, and bring to a boil over high heat.
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34
Turn the heat down to low, and place a paper towel over the beans to keep them under the surface.
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35
Simmer for 30 minutes, and then add 2 1/2 teaspoons salt to the beans.
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36
Continue cooking on a low simmer about 1 hour, until the beans are tender.
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37
As the beans cook, add water as necessary (but dont add too muchyou want these juices to be rich and a little starchy, since they will be an important part of the finished gratin).
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38
Remove the beans from the heat, and let them cool in their juices.
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39
Taste for seasoning.
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40
While the beans cook, caramelize the sliced onions.
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41
Heat a large saute pan or Dutch oven over high heat for a minute.
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42
Swirl in the remaining 3 tablespoons olive-oil, and add the sliced onions, 2 teaspoons thyme, 1 teaspoon salt, and some freshly ground black pepper.
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43
Cook 6 minutes, stirring often.
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44
Turn the heat down to medium, and stir in 1 tablespoon butter.
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45
Cook 15 minutes, stirring often and scraping with a wooden spoon, until the onions start to caramelize.
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46
Turn the heat down to low, and continue to cook about 10 minutes, stirring often, until the onions are a deep golden brown.
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47
Spread the onions on the bottom of a 9-by-9-inch (or equivalent) gratin dish.
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48
Spoon the flageolets into the gratin dish with a good amount of their cooking juices.
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49
The beans will expand a little as they bake, so fill the gratin dish only three-quarters full (reserve any extra beans for use in another dish).
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50
Preheat the oven to 425F.
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51
Toss the breadcrumbs in a medium bowl with the remaining teaspoon thyme and the chopped parsley.
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52
Melt the remaining 4 tablespoons butter in a small saucepan over medium heat.
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53
Cook about 3 minutes, swirling the pan occasionally, until the butter browns and smells nutty.
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54
Pour the brown butter over the breadcrumbs (make sure to scrape up all the brown bits), let cool a minute or two, and toss to combine.
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55
Sprinkle the brown butter breadcrumbs over the beans, and bake 1 1/2 hours, until the gratin is bubbling, nicely browned, and crispy on top.
