• 3 rack lamb frenched and cut into chops and trimmed of all but thin layer of fat
• 1 1/2 teaspoon Kosher salt more or less to taste
• ½ teaspoon freshly ground black pepper more or less to taste
• 3 clove garlic minced
• 1 tablespoon fresh rosemary chopped
• 1 tablespoon fresh thyme chopped
• ¼ cup extra virgin olive oil
• 1 lemon cut into wedges

For the mint pesto:

• 2 cup fresh mint lightly packed
• 1 cup Italian parsley lightly packed
• 1/4 cup salted roasted pistachios
• 2 tablespoon fresh lemon juice
• 2 tablespoon grated parmesan cheese
• 1 clove garlic smashed
• 4 tablespoon cold water

For crab cakes:

• 2 pound crabmeat
• 2 egg
• 1/2 cup red bell pepper minced
• 1/2 bunch green onion minced, about 1 cup
• 1/2 cup mayonnaise
• 2 tablespoon whole grain mustard
• 2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup plain breadcrumbs

For coating:

• 2 cup plain breadcrumbs

For frying:

• 4 tablespoon butter unsalted
• 4 tablespoon avocado oil

For the remoulade sauce:

• 3/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon green onion minced
• 2 teaspoon capers minced
• 1 tablespoon Dijon mustard
• 2 teaspoon Italian parsley finely chopped
• dash Worcestershire sauce
• dash Tabasco sauce more or less to taste
• 1/2 teaspoon Kosher salt more or less to taste
• 1/8 teaspoon freshly ground black pepper more of less to taste
• 1/2 teaspoon paprika

For serving:

• 2 lemon cut into wedges

• 10 Portobello mushroom peeled and stemmed
• 2 tablespoon avocado oil
• 1/2 teaspoon Kosher salt
• 1/8 teaspoon freshly ground black pepper

Spinach filling:

• 1 tablespoon avocado oil
• 1 onion large, finely chopped
• 4 ounce fresh spinach chopped
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon Kosher salt
• 1/8 teaspoon freshly ground black pepper

Cashew Cream:

• 1 cup raw cashews
• 1 cup hot water
• 1 teaspoon dried basil
• 1/2 teaspoon Kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon avocado oil