Baby Lamb with Mango Chutney and Vegetable Couscous

2 oz. Italian parsley

1 oz. rosemary

1 oz. lemon thyme

2 oz. pistachio nuts

1 oz. white breadcrumbs

salt and crushed black pepper, to taste

2 tsp. Dijon mustard

1 1/2 lbs. baby lamb rack

2 oz. each red onion, zucchini, eggplant, asparagus

salt and pepper to taste

3 tbsp. couscous

1 1/8 cup chicken stock

2 Roma tomatoes

2 mangos, peeled and diced

1/2 oz. coriander leaves, sliced

1/2 chili, diced

15 oz. shallots, diced

1 tbsp. raspberry vinegar

sugar to taste

1 tsp. salt to taste

3 3/4 lbs. chicken bones

2 oz. carrots, celery, onion, and leek

5 oz. whole tomatoes

1 oz. butter

bay leaves

For Baby Lamb:

Combine the herbs, nuts, and breadcrumbs in a food processor, blend until fine, and then season to taste with salt and black pepper. Spread mustard onto the surface of the lamb and gently coat with mixed herb crust. Saute the lamb for approximately 4 minutes per side or until desired doneness is achieved.

For Vegetable Couscous:

Oven roast the red onions, zucchini, eggplant, and asparagus in olive oil. Season to taste with salt and pepper. Cook the couscous in chicken stock, then remove and combine vegetable and couscous together. Blanch the Roma tomatoes in hot water for 30 seconds and soak in ice water. Peel the skin and cut into halves. Stuff vegetable couscous into tomato halves.

For Mango Chutney:

Mix the diced mango with sliced coriander leaves, diced chili, shallots and sugar. Mix well with vinegar and season to taste with salt and pepper.

For the Accompanying Jus:

Roast chicken bones until brown. Set aside. In a large pot, saute carrots, celery, onion, leek and tomatoes with butter until translucent, then add bay leaves and peppercorns. Let it simmer for 5 minutes, then add roasted chicken bones and chicken stock. Simmer gently for another 1 1/2 hours, then strain and continue to reduce until you achieve a light consistency. Season to taste with salt and pepper.

Combine all parts on a plate and serve.