Rack of Lamb with Flageolet Gratin

Ingredients

• 2 long branches rosemary
• 8 sprigs thyme and a handful of thyme branches
• 4 cloves garlic, smashed and peeled
• 2 Tbsp. extra-virgin olive oil
• 1 tsp. cracked black pepper
• 2 racks of lamb (12 chops in all), fat trimmed from bones
• Salt
• 2 medium yellow onions, peeled and cut into wedges
• 1 head garlic, halved
• 2 small yellow onions, peeled
• 2 Tbsp. extra-vrigin olive oil
• 1 small fennel bulb, trimmed and diced
• 2 cloves garlic, smashed and peeled
• 1 cup flageolets
• 1⁄2 tsp. fresh thyme leaves
• 1 bay leaf
• 1 chille de árbol or other dried chile
• 3 Tbsp. butter
• 1⁄2 cup fresh bread crumbs
• 2 Tbsp. brown butter
• 1⁄2 tsp. chopped fresh parsley
• Tapenade