LOS ANGELES -- Ingredients:

Tabouleh:

2 cups Isareli couscous
1 teaspoon chopped parsley
1 teaspoon chopped mint
1 teaspoon chopped chives
2 tablespoons diced tomato
1 tablespoon diced red onion
Salt and pepper to taste
Lemon juice to taste

Procedure:

Combine all ingredients in a mixing bowl and set aside.

Julienne the whole white parts of the leeks (2 cups)
Dust with flour
Fry in deep fryer and set aside

2 Racks of lamb frenched
Sear lamb
Brush the meat with Dijon mustard
Dust with herbed bread crumbs

Roast in the oven at 450 degrees for 10-12 minutes and set aside to cool.

For the Plate:

Place the tabouleh in the middle of the plate.
Slice the racks between the bones and "fan" in front of the tabouleh.
Top the racks with fried leeks, mint greens and beet vinaigrette.
Sauce the plate with lamb jus.

JAAN
at Raffles L'Ermitage Beverly Hills
9291 Burton Way, Beverly Hills
310-385-5344