Lamb Racks with Salsa Verde and Panisse | James Beard Foundation

Ingredients

• 2 to 3 racks of lamb
• 2 teaspoons Kosher salt
• Freshly ground black pepper
• 2 tablespoons pure olive oil
• Maldon salt to finish
• 1 celery heart (with leaves), finely minced
• 1/2 bulb fennel, finely diced
• 1/2 cup flat-leaf parsley, finely chopped
• 1/2 cup extra-virgin olive oil
• 1 shallot, finely minced
• 3 tablespoons capers, chopped
• 3 tablespoons finely chopped anchovies
• 3 tablespoons marjoram, chopped
• Zest of 1 lemon
• 1 tablespoon red wine vinegar
• Salt to taste
• Black pepper to taste
• Pure olive oil for greasing, plus more for frying
• 3 cups water
• 1 teaspoon salt
• 2 1/4 cups chickpea flour
• 1 tablespoon extra-virgin olive oil