Lamb
Rack of lamb (8 chops per rack), most of the fat removed
Kosher salt and pepper to taste
Extra virgin olive oil (EVOO), as needed
Italian flat-leaf parsley

Preheat oven to 400 degrees F.

Season lamb rack with salt and pepper, and rub with EVOO. In a large frying pan over medium-high heat, sear seasoned lamb rack to color. Flip it and, with the bones in contact with the pan, cook in the oven to medium-rare, eyes up, for 5 minutes; remove from oven and allow to rest covered with foil. Serve with fennel and eggplant, top with mint/cilantro sauce, and garnish with parsley.

Mint/Cilantro Sauce
1 cup fresh mint, chopped
1/2 cup fresh cilantro, chopped
2 tablespoons seasoned rice wine vinegar
1 tablespoon ginger, peeled with the back of a spoon, grated on a microplane
1 small clove garlic
1/4 cup extra virgin olive oil (EVOO)
Kosher salt and freshly ground black pepper to taste

In a food processor, combine mint, cilantro, seasoned rice wine vinegar, garlic, salt and pepper. Blend, add EVOO, then blend again until smooth. Add ginger, then blend once more.

Braised Fennel
1 large fennel bulb or 2 small bulbs, quartered
2 tablespoons extra virgin olive oil (EVOO)
1 clove garlic, crushed
1 teaspoon fresh thyme
Kosher salt and freshly ground black pepper
1/4 cup dry white wine
3/4 cup chicken stock
1 teaspoon freshly squeezed lemon juice

Trim stalks flush with fennel bulb and cut each bulb lengthwise into four equal portions.

In a medium sauté pan, over medium-high heat, add 1 tablespoon EVOO, then the fennel. Turn to coat. Season with 1/4 teaspoon salt and a few twists of pepper. Cook for about 3 minutes, flipping them when lightly colored. When lightly colored on both sides, add garlic, thyme, wine, chicken stock, and lemon juice. Bring mixture to a boil and braise for 10 to 12 minutes, or until the fennel is tender and the liquid is reduced by 3/4 and slightly thickened. Remove from heat and keep warm until service.

Chinese Eggplant
3 six-inch eggplants
3 tablespoons extra virgin olive oil (EVOO)
Kosher salt and freshly ground pepper

Select fruit that have a glossy shine and are six to eight inches long, not dull or brown in color as they tend to be bitter. Cut each in half, lengthwise, and score them (cut in an X-pattern, fairly deep but not across to the other side). Salt well and sweat for 15 minutes, then pat dry. Give a few twists of pepper. In a medium-sized sauté pan over medium high heat, add 2 tablespoons EVOO until shimmering (or you can use a non-stick pan without EVOO), then add eggplant flesh down until caramel brown in color. Do not burn. Flip them over, and add 1 more tablespoon EVOO. Give the pan a shake, and finish cooking flesh side up, 15 minutes in a 350-degree F oven until blistered and soft. Remover from heat and set aside for service.