Pull flaps off the racks of lamb and dice. Add the diced lamb to a saucepan and cook on low. Trim the bones, then add the trimmings to the pan. Add the sliced onion and garlic. Cook until the trimmings turn deep brown, then pour off the fat and add the Chardonnay.
Reduce the liquid down to a glaze, then add 1/2 cup water. Cook for 1 hour, then strain and add 2 tablespoons butter.
Preheat the oven to 375 degrees F.
Place breadcrumbs on a cookie sheet and bake for about 10 minutes.
Mix the arugula, basil, parsley and tarragon with the melted butter and breadcrumbs in a medium bowl. Sprinkle the racks of lamb thoroughly with the Espelette pepper and sea salt, then coat the racks with seasoned breadcrumb mixture.
Increase oven temperature to 400 degrees F.
Place the racks of lamb in a large casserole dish. Roast for about 20 minutes. Remove from the oven and cover with aluminum foil. Let the lamb rest for about 20 minutes. Strain the pan drippings and whisk in the remaining 3 tablespoons butter. Season with salt and pepper.
Reheat the sauce and slice the racks. Gently sauce the lamb and serve with Arborio Rice Pilaf.
Arborio Rice Pilaf:
Preheat the oven to 350 degrees F.
Add the olive oil and 1 tablespoon butter to an oven-safe saucepan over medium heat. Add the onions and cook for about 5 minutes. Add the rice. Simmer for about 5 minutes, then add the lamb jus, saffron and 1/2 cup water and bring to a boil.
Transfer to the oven and bake for about 18 minutes. Remove and let rest 10 minutes.
Stir in the chives and remaining 2 tablespoons of butter. Season with salt and pepper.
This recipe has been updated and may differ from what was originally published or broadcast.