American Rack of Lamb with Roasted Brussels Sprouts, Toasted Anchovy and Meyer Lemon Crema - Cascade

Ingredients

• 3 American Lamb racks, frenched, fat cap removed
• 2 Zest of oranges, Cara Cara or navel, with vegetable peeler
• 4 large sprigs Rosemary, needles removed, lightly crushed
• 12 sprigs Fresh thyme, lightly crushed by hand
• u00bd tsp Chili flakes
• 20 cloves Garlic, lightly crushed
• 6 tbsp Extra virgin olive oil
• Kosher salt and cracked black pepper (to taste)
• 1 u00bd lbs Brussels sprouts
• Unsalted butter (as needed)
• Extra virgin olive oil (as needed)
• Kosher salt (to taste)
• Cayenne pepper (to taste)
• 3 tbsp Finely chopped garlic
• 20 Anchovy filets, rough chop
• Piments du2019Argile or Espelette (to taste)
• 1-2 Juice of lemons
• 20 Meyer lemon peels (preferably cookers)
• 8-10 Meyer lemons centers
• Simple syrup (to taste)
• u00bd cup Ligurian olive oil