Herb-Crusted Roasted Lamb

Make the herb crust: In the bowl of a food processor, combine the Panko Breadcrumbs (1 cup), Tarragon (1/2 cup), and Fresh Parsley (1/2 cup). Pulse until the mixture becomes a fine green powder.

Roast the cherry tomatoes: Preheat your oven to 425℉. Place the Cherry Tomatoes (2 cups) in an oven-safe baking dish and drizzle with Blended Oil (2 Tbsp). Season with the Kosher Salt (as needed) and Freshly Ground Black Pepper (as needed) and roast until the tomatoes are caramelized, about 8-10 minutes.

Roast the lamb: Preheat your oven to 350℉. Heat a large skillet over medium high heat. Season the Lamb Chop (1 rack) with Kosher Salt (to taste) to cover completely. Add the Grapeseed Oil (2 Tbsp) to the skillet and sear the lamb on all sides. Add the Unsalted Butter (2 Tbsp) and Fresh Thyme (2 sprigs) to the skillet and baste the lamb until golden brown all over. Remove the lamb from the pan, brush the lamb with the Dijon Mustard (1 Tbsp) and press in the breadcrumbs to coat completely. Place the lamb in the oven and roast until it reaches an internal temperature of 125℉ for medium rare.

Make the caponata: In a large skillet over medium heat, add the Olive Oil (3 Tbsp) and Eggplant (1/2) and season liberally with Kosher Salt (to taste). Cook until the eggplant is golden brown on all sides then add the Red Bell Pepper (1), Celery (1), and Yellow Onion (1). Continue cooking until the vegetables become tender, then add the roasted tomatoes, Red Wine Vinegar (1 Tbsp), Castelvetrano Olives (1 Tbsp), and Capers (2 tsp). Continue cooking until warmed through, about 2 minutes, then add the Orange (1), Toasted Pine Nuts (1 tsp), Fresh Mint Leaves (8), and Fresh Basil Leaves (8) and remove from the heat.

For serving: Slice the lamb between the bones and plate on top of the caponata and finish with the Au Jus (to taste) Serve with the Polenta (to taste)