Herb Crusted Rack Of Lamb with Roasted

Directions

1. 1

   For the herb crust: 1/2 cup Italian parsley 1/4 cup chives 2 tablespoons rosemary 2 tablespoons sage 2 tablespoons savory 2 tablespoons thym

2. 2

   Reserve in refrigerator or freezer

3. 3

   Preparation of the pepper ragout: Preheat oven to 300 degrees

4. 4

   Prelight a mesquite grill and let embers cool

5. 5

   Place all the peppers, chiles, and onion on the grill and char well

6. 6

   Place the garlic cloves in a pouch of aluminum foil and roast over coals until lightly golden brown

7. 7

   Once peppers are charred, place them in a bowl, cover with plastic wrap and allow to steam for ten minutes

8. 8

   Remove the skins from the chiles, pepper and onion and cut into large chunks, after removing any seeds or white membranes