Lamb Chops and Early Spring Salad and Mashed Garlic-Mint Peas-n-Potatoes

Ingredients

• 3  cloves garlic 
• 4 servings coarse salt 
• 1  bulb fennel thinly sliced quartered
• 1 cup flat-leaf parsley generous divided
• 0.5 cup garlic and herb black soft peppercorn flavored (recommended: Boursin or Alouette brand)
• 4 servings ground pepper black
• 2.5 pounds idaho potatoes cubed peeled (3 large)
• 3  juice of lemon juiced
• 1 teaspoon lemon zest 
• 0.3 cup milk hot
• 0.8 cup mint leaves generous divided
• 0.3 cup olive oil extra-virgin
• 1  spoonful orange marmalade 
• 1 cup peas green frozen
• 2 small lamb loins racks of cut into chops
• 1 head radicchio thinly shredded
• 6  radishes thinly sliced
• 4  celery ribs from the heart with leafy greens, chopped
• 0.3 pound pecorino crumbled
• 1  heart romaine shredded
• 6  scallions chopped

Equipment

• bowl
• whisk
• pot
• broiler
• broiler pan

Directions

1. Place potatoes in a pot, cover with water, bring to a boil and cook until tender in salted water, 15 minutes.
2. Preheat broiler to high.
3. Arrange the chops on a slotted broiler pan and season with salt and pepper on both sides. Finely chop garlic with a handful each of the parsley and mint, then reserve.
4. Combine salad of fennel, coarsely chopped remaining mint and parsley leaves, radishes, scallions, celery, romaine, radichio and ricotta salata, in large bowl.
5. Combine the lemon zest, lemon juice and marmalade.
6. Whisk in the olive oil and pour dressing over salad. Toss and season with salt and pepper, to taste.
7. When potatoes are just about ready, broil lamb chops 2 minutes on each side for rare, up to 4 minutes on each side for well doneness.
8. Drain potatoes and transfer back to the hot pot to dry.
9. Add peas, milk and soft cheese then mash to desired consistency.
10. Add in reserved garlic and mint mixture and salt and pepper, to taste.
11. Serve chops alongside piles of salad and potatoes.