Preheat oven to 400 degrees F (200 degrees C).
Finely dice Shallot (3), and divide in half. Mix Chicken Base (1 package) with one cup of warm water in a medium bowl.
Heat a small saucepan over high heat. Add Olive Oil (1 tablespoon), half of the shallots. Saute until soft, about one minute.
Add Black Rice (4 ounce), chicken broth, Salt (1/2 teaspoon), and All-Purpose Seasoning (1 teaspoon). Bring to a boil, stir once, reduce to heat to simmer, cover, and cook for 45 minutes.
Remove rice from heat and cover for 10 minutes.
Meanwhile, remove Fresh Rosemary (0.25 ounce) needles from the stems and mince the needles. Place in a small bowl. Discard stems. Add Olive Oil (1 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Mix and set aside.
Zest and juice Lemon (1) in another small bowl and remove any seeds. Set aside. Add remaining shallots to lemon juice and zest. Set aside.
Pat dry Lamb (1 rack) with paper towels and season on both sides with Salt (1/4 teaspoon) and a pinch of pepper.
Heat Olive Oil (1 tablespoon) in a large saute pan over medium high heat. Sear the lamb, meat side down with bones facing up, for 4 minutes or until golden brown. Turn over and cook for 4 minutes. Remove from heat.
Carefully coat up grease with a paper towel by using your tongs and discard. Spread rosemary oil evenly over the lamb. Lay French Baby Carrots (6) next to lamb in pan.
Place pan in the oven and roast for 24 minutes.
Remove and let rest uncovered on cutting board. 5 minutes for rare, 10 minutes for medium.
Meanwhile, finely chop Fresh Mint (0.5 ounce), Fresh Oregano (0.5 ounce), Capers (1 tablespoon), Fresh Chives (6 stalk), and add to lemon shallot mixture.
Add Almonds (2 tablespoon) and mix everything together. Add Olive Oil (1 tablespoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon). Mix together. Cover and let sit for at least five minutes.
When rice is tender, remove heat, fluff rice and fold in the Dried Fruit Mix (1/4 cup). With the Chopped Pecans (2 tablespoon) still in the package, smash the pecans into little pieces using the back of a spoon and then add to the rice.
Carefully slice the lamb along every two bones to create four two bone chops.
Place rice in center of two plates. Lay two lamb chops in front of the rice with the bones hooked together. Top the lamb with salsa and lay the carrots to the left of the rice.