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 or 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 to 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 (recommended: Boursin or Alouette brand)
Description
Food Network Invites You To Try This Lamb Chops And Early Spring Salad And Mashed Garlic-Mint Peas-n-Potatoes Recipe From Rachael Ray.
Food Network
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