Herb-Roasted Rack of Lamb with Fageolet Gratin, Roasted Radicchio, and Tapenade

Name: Herb-Roasted Rack of Lamb with Fageolet Gratin, Roasted Radicchio, and Tapenade
Ingredients: 3 racks of lamb, trimmed; 2 tablespoons thyme leaves, plus 6 whole sprigs thyme; 2 tablespoons rosemary leaves, plus 6 whole sprigs rosemary; 6 cloves garlic, smashed; 1 tablespoon freshly cracked black pepper; 3 tablespoons extra-virgin olive oil; Roasted radicchio (recipe follows); 1/4 cup flat-leaf parsley leaves; 1 recipe tapenade (see page 194); Flageolet bean gratin (recipe follows); Kosher salt; 2 heads radicchio; 3 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar; 2 teaspoons rosemary leaves; Kosher salt and freshly ground black pepper; 7 tablespoons extra-virgin olive oil; 1 small sprig rosemary; 1 chile de árbol, crumbled; 1/2 cup diced onion, plus 5 cups thinly sliced onions; 1/2 cup diced fennel; 3 cloves garlic, smashed; 2 tablespoons thyme leaves; 1 bay leaf; 1 1/2 cups dried flageolets (See sources); 5 tablespoons unsalted butter; 2 cups fresh breadcrumbs; 2 teaspoons chopped flat-leaf parsley; Kosher salt and freshly ground black pepper

January 24, 2012

This lamb dish is saturated with the bold flavors of Provence—rosemary, thyme, garlic, olives, and capers. First the lamb is seared with broken sprigs of rosemary and thyme to infuse the meat with smoky, eucalyptus notes. Then it’s buried under plenty of garlic and herbs, roasted in the oven until medium-rare, and served with a sweet and creamy flageolet gratin, roasted radicchio, and black olive tapenade.

Cooks' Note

Season the lamb with the herbs, pepper, and garlic the night before. For extra smoky flavor, you could sear the lamb on the grill instead of in a pan. Either way, remember to let the meat rest before slicing it into chops. If you like, set up the gratin and bake it ahead of time. You can also roast the radicchio and make the tapenade in advance.

Recipe notes

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