For the Lamb: Brush lamb lightly with olive oil; season with salt and pepper. Grill until marked; brush on a thin coat of mustard. Press herb crust mixture onto lamb; roast at 350°F to 400°F for about 10 minutes until medium-rare.
For the Crust: In a bowl, combine parsley, rosemary, mint, thyme, lavender, garlic, bread crumbs and olive oil; mix together well, until there are no “clumps.”
For the Huckleberry Sauce: In a hot saucepan, add port; reduce by half. Add stock; reduce by about one-third over medium heat. While reducing, add thyme, bay leaf and sage; season with salt to taste. Add butter. Before spooning sauce on plate, add huckleberries.
Serve with roasted mushrooms and sweet potato puree.
Salsa Verde Marinade:
For Pecan Dukkah: In a food processor fitted with a metal blade, pulse pecans, sesame seeds, pepper and coriander powder until mixture is thoroughly combined. Season with salt to taste; set aside.
For the Salsa Verde Marinade: In a bowl, combine oil, parsley, lemon zest, lemon juice, cilantro, pepper and shallot. Cover lamb chops with marinade, reserving some for vegetables. Season with salt and pepper; marinate for 4 to 24 hours.
In a bowl, combine eggplant and onions; marinate with Salsa Verde Marinade.
Heat grill. Place lamb chops, eggplant and onion on grill; grill until charred and done to preference. Remove eggplant and onion; put back into bowl. Mix with Salsa Verde Marinade; sprinkle with Pecan Dukkah. Take lamb off grill; let sit for 5 to 10 minutes.
To finish: Place lamb, eggplant and onion on plate; drizzle with remaining Salsa Verde Marinade and sprinkle with Pecan Dukkah.
In a blender or food processor, combine olive oil, garlic, wine, lemon juice, mint, rosemary, parsley, lemon zest, red pepper, salt and pepper. Blend until a smooth consistency is reached. Set aside 1/2 cup for later use. Pour a thin layer of the blended mix into a non-reactive container. Place the rib chops in the mixture. Pour the rest of the mixture over the chops. Refrigerate for at least 1 hour.
30 minutes prior to cooking, remove lamb from refrigerator. Grill chops over high heat until rare or medium-rare. Briefly grill radicchio and endive.
For each serving, accompany one rib chop with a wedge of radicchio and 1/2 head of Belgian endive. Squeeze lemon juice over the radicchio and endive and sprinkle lightly with grated lemon peel, salt, pepper and extra virgin olive oil.
Use the 1/2 cup of reserved marinade as a plate sauce. Garnish with mint.
36 white anchovies
For the Lamb: Trim lamb of any extra fat and remove bones. Pound lamb chops between 2 pieces of paper until thin; cut into 12 cutlets. Season with oil, lemon juice, salt and pepper flakes. Place one-half of the rosemary on a baking dish; place lamb cutlets on the rosemary. Place remaining rosemary on top; marinate for 20 minutes. Grill lamb cutlets over high heat for 2 minutes on each side; reserve.
For Caesar Dressing: In a small food processor, add garlic, anchovy filets and a pinch of salt and pepper. Puree until smooth. Add the pasteurized yolks, lemon juice, water, mint and yogurt; process for 30 seconds. While the processor is running, slowly add the oil to form an emulsion. Remove the mixture from the processor and place in a small bowl. Adjust the seasoning with salt and pepper if needed. Reserve for service.
For the Pitas: Season each side with kosher salt and pepper and drizzle with melted clarified butter. Place bread onto a wire rack then onto a baking sheet. Toast at 350ºF until golden brown. Reserve for service.
For Romaine: Place dressing in a squirt bottle. Holding the heart of romaine lettuce upright, dress the inside and outside of the lettuce. Wrap the dressed romaine heart in plastic wrap tightly to form a cylinder. Refrigerate 1/2 hour to hold its shape.
For Parmigiano Cookies: Place silicone mat onto a baking sheet. Using a 4-inch round mold to keep a circular shape, sprinkle cheese onto mat, repeating 12 times. Bake at 350°F for 5 to 7 minutes or until cheese has slightly browned. Allow to cool; remove from mat.
For Salad Mix: Mix tomatoes, olives, feta cheese and olive oil well.
To Assemble: Place a pita in the center of each plate. Top with grilled lamb cutlet. Cut each head of romaine into 4 equal slices about 1-1/2 to 2 inches thick. Place a romaine round on top of each lamb slice. Top each romaine with the salad mix. Top with Parmigiano cookie. Roll each anchovy and place 3 on each plate. Drizzle with remaining Caesar dressing and extra virgin olive oil.