Sauteed Lamb With Artichoke And Mint Jus Recipe

• 1 x Lamb rack, 8 bones fat cap removed,
•     and trimmed
• 1 1/2 c. Fresh raw bread crumbs
• 1 Tbsp. Minced fresh thyme leaves
• 1 Tbsp. Minced fresh rosemary
• 1 Tbsp. Minced fresh marjoram
• 1 Tbsp. Minced fresh parsley
• 2 x Large eggs well beaten
• 4 Tbsp. Virgin extra virgin olive oil from Provence
• 2 x Shallots finely minced
• 4 lrg Artichoke hearts boiled till tender,
•     allowed to cold, cut into 1/8" slices
• 1 c. Dry Provencal wine
• 1/2 c. Veal stock
• 1/4 c. Tomato concasse
• 2 Tbsp. Extra-virgin extra virgin olive oil
• 1/4 c. (packed) Fresh mint leaves
•     Salt to taste
•     Freshly-grnd black pepper to taste

Directions