Roasted Rack of Lamb With Minted Peas Feta
Serves 4
2 each lamb racks, fat removed
2 sprigs of rosemary
2 sprigs of thyme
2 cloves of garlic
¼ cup feta, diced
2 cups of peas, shelled and blanched
1 sprig mint chiffonade
1 pound new potatoes
8 oz. beef or chicken broth
1 Tbsp. flour
1 cup red wine
Olive oil as needed
Salt and pepper as needed
Prepare the Potatoes:
Cut the potatoes into halves or quarters depending on size. Toss with olive oil and season to taste. Roast in a 350 degree oven until golden brown and crispy. Reserve warm.
Prepare the Lamb:
Chop the garlic, rosemary and thyme into very small pieces and combine with olive oil. Salt and pepper the lamb rack and rub with the herb mixture. In a large oven-proof skillet, heat a small amount of oil and sear the lamb rack on both sides for about 4 minutes each. Place in a 350 degree oven and roast until the lamb reaches an internal temperature of 130 degrees. Remove the lamb from its pan and return the pan to the stove top over medium heat. Add the flour and stir until brown, then add the wine and reduce the mixture by ¾. Add the broth and reduce to desired consistency.
Prepare the Peas and Feta:
In a pot of boiling water, reheat the peas until tender. Remove and drain. Combine the peas with the feta, chiffonade of mint, olive oil, and season with salt and pepper to taste. Using a fork, coarsely mash the peas and feta mixture until just combined. Cover and set aside.
To Plate:
Place a small amount of the pea and feta mixture into the center of the plate. Cut the lamb rack into desired porions and place over the mixture. Place some of the potatoes onto the plate beside the lamb. Ladle a small spoonful of the jus over the lamb. Serve immediately.
Garlic Scape Soup
2 tablespoons clarified butter or extra-virgin olive oil
2 dozen garlic scapes, flower buds discarded and green shoots chopped
3 large russet potatoes, unpeeled and cut into ½ inch dice
5 cups vegetable stock or water
2 large handfuls spinach leaves, stemmed
Juice of ½ lemon
½ teaspoon fine-grain sea salt
Freshly ground black pepper
¼ cup heavy cream (optional)
Chive blossoms, for garnish (optional)
Heat the butter in a large saucepan over medium heat, then add the scapes and sauté for 2 minutes. Add the potatoes and stock, cover, and simmer for about 20 minutes, or until the potatoes are cooked through and beginning to break down.
Remove from the heat, add the spinach, and puree using a blender. Blend in batches at low speed. Season the soup with the lemon juice, salt, and a few grinds of pepper. Whisk in the cream for a silkier texture. Adjust seasoning to taste and serve garnished with the chive blossoms.