Sautéed Lamb with Artichoke & Mint Jus Serves: 4 1 rack of lamb, 8 bones, fat cap removed and trimmed 1-1/2 cups fresh raw bread crumbs 1 tablespoon chopped fresh thyme leaves 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh marjoram 1 tablespoon chopped fresh parsley 2 eggs, well beaten 4 tablespoons virgin olive oil from Provence 2 shallots, finely chopped 4 large artichoke hearts, boiled until tender and allowed to cool, cut into 1/8-inch slices 1 cup dry Provencal wine 1/2 cup veal stock 1/4 cup tomato concasse 2 tablespoons extra virgin olive oil 1/4 cup fresh (packed) mint leaves Salt and pepper to taste Directions: Slice lamb rack into chops and pound lightly with a meat mallet to 1/2-inch thick. Season with salt and pepper. In a mixing bowl, mix bread crumbs, thyme, rosemary, marjoram and parsley until well blended. Dredge chops in egg mixture and then into bread crumb mixture, pressing to adhere well. In a 14-inch saute pan, heat oil over medium heat until just smoking. Place chops in pan and saute until golden brown on one side, about 3 to 4 minutes. Turn chops over and repeat on other side. Remove chops to serving platter and drain all but 1 tablespoon of oil from the pan. Add shallots and artichokes and toss to warm. Add wine, veal stock and tomatoes and bring to a boil. Reduce by half, add 2 tablespoons extra virgin olive oil, shake to emulsify and add mint. Remove from heat and spoon over chops. Serve immediately with olive oil mashed potatoes with chives.