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Ingredients

• 2 1/2 pounds (3 large) russet or Idaho potatoes, peeled and cubed
• Coarse salt
• 2 small racks of lamb, cut into chops
• Ground black pepper
• 3-4 cloves garlic, cracked from skin
• 1 cup flat leaf parsley, (4 generous handfuls), divided
• 3/4 cup mint leaves, (3 generous handfuls), divided
• 1 bulb fennel, quartered, core removed and thinly sliced
• 6 radishes, thinly sliced
• 6 scallions, chopped
• 4 celery ribs from the heart with leafy greens, chopped
• 1 heart romaine, shredded
• 1 head radicchio, shredded
• 1/3 pound ricotta salata cheese, crumbled
• 1 teaspoon lemon zest
• 1 lemon, juiced (3-4 tablespoons)
• 1 heaping spoonful orange marmalade
• 1/3 cup extra virgin olive oil
• 1 cup frozen green peas
• 1/4 to 1/3 cup hot milk
• 1/2 cup garlic and herb or black peppercorn flavored soft cheese (such as Boursin or Alouette brand)

Description

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