Step 1

Liberally season the lamb with salt and pepper.

Step 2

Start with a large skillet, heat 2 tablespoons olive oil. Add one of the lamb racks and sear all sides until brown. Remove the lamb from the pan and transfer it to a shallow baking dish, large enough to hold both racks. Add the second rack and repeat it. When both racks of lamb are browned, place the pan in the oven and roast 10 minutes.

Step 3

Meantime , make the crust. Put all ingredients in blender and pulse blend till fully chopped and brilliant green in color. Take chop out of pan and coat lamb chops equally with Dijon mustard. Flip pork chops in breadcrumbs until evenly covered with herb crust.

Step 4

Return pan to oven and continue roasting for 15–20 minutes more or until an internal temperature of 125°F (medium-rare) is reached. Remove pan from the oven and allow to rest for 15 minutes before serving.

Step 5

Boil potato, saffron, and salt. Press through a ricer onto butter and season.

Step 6

Preheat oven to 350 °F .  Using a mandolin or carefully with a sharp knife, slice each vegetable so they are round-shaped, not lengthwise.

Step 7

Line a sheet tray with parchment paper. Lightly spread some bravas puree on parchment. Alternately layer the vegetables in lines. Season with salt and oil. Bake until soft, covered in foil. Chill and roll into small ring molds. Warm through in the oven when ready to serve.

Step 8

Heat large sauté pan with heat oil on medium heat then add shallots.  Once shallots are starting to sweat out, then add garlic. Let garlic to cook till toasted light brown, but not burned. Then add paprika, cook for one ore minute. Now add the chopped tomatoes and reduce liquid by qtr.  Put ingredients from pan into a blender then puree until smooth. Run mixture through fine-mesh strainer next season to taste.

Step 9

Preheat oven to 225 °F . Spread chopped olives on sheet tray and allow to dry in the oven. Mix to red wine demi, save till serving