Lamb Chops And Early Spring Salad And Mashed Garlic-Mint Peas-N-Potatoes

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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)

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