Ingredients

1 cup plus 3 tablespoons olive oil

2 tablespoons chopped fresh rosemary

1 tablespoon chopped garlic

2 1/3-to 1 1/2-pound racks of lamb, trimmed, Frenched

• 5 ounces egg bread, crusts trimmed, torn into pieces
• 1/2 cup chopped fresh parsley
• 1/4 cup hazelnuts, toasted, husked
• 1 large shallot

For tomato-olive ragout

• 1 tablespoon olive oil
• 16 3/4-inch-diameter pearl onions, blanched 30 seconds, peeled
• 1 tablespoon chopped garlic
• 1/2 teaspoon dried crushed red pepper
• 2 cups chopped fresh fennel bulb (about 1 large)
• 1 28-ounce can Italian-style tomatoes
• 1/2 cup brine-cured black olives (such as Kalamata), pitted, halved

For final preparation

• 3 tablespoons Dijon mustard

• 1/4 cup chopped fresh basil
• 1 tablespoon butter

Description

Ask Your Butcher To Remove The Backbones From The Racks To Make Carving Easier. If The Lamb Has Not Been Trimmed, Cut Off The Outer Layer Of Fat...

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