Ingredients

1 medium Yukon gold potato, peeled and cut into 1/2-inch chunks

For lamb

• 3/4 cups extra-virgin olive oil
• 24 cloves (about 2 heads) garlic, peeled and smashed with back of knife
• 2 cups loosely packed fresh flat-leaf parsley leaves, chopped (from 1 bunch)
• 1/4 cup loosely packed fresh thyme leaves, chopped (from 1/2 bunch)
• 4 (1- to 1 1/2-pound) racks of lamb, trimmed of all but a 1/4-inch layer fat and frenched (each rack should have 8 ribs)*
• 2 tablespoons sea salt
• 1 tablespoon freshly ground black pepper

For succotash and spinach

• 2 tablespoons canola oil
• 1 cup raw corn kernels (cut from 2 cobs)
• 1 celery stalk, minced
• 1 garlic clove, minced
• 1/4 cup loosely packed fresh flat-leaf parsley leaves (from 8 sprigs)
• 1/2 cup fresh black-eyed peas**
• 1/2 cup dry white wine
• 1 cup vegetable broth
• 1/4 cup (1/2 stick) unsalted butter
• 3 teaspoons fresh lemon juice (from 1 medium lemon)
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoon olive oil
• 8 cups loosely packed baby spinach leaves (about 7 ounces)

• *1- to 1 1/2-pound racks of lamb are sometimes called 'baby racks of lamb.' Ask your butcher to trim the fat from the meat and between the bones.

• **If fresh black-eyed peas are unavailable, canned are a good substitute. You will need 1/4 of a 15 1/2-ounce can.

• Special equipment: One large (2-gallon) heavy-duty sealable plastic bag

Description

This Recipe Was Created By Govind Armstrong, Chef And Co-owner Of Table 8 Restaurants In Los Angeles And Miami. It's Part Of A Special Menu He...

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