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1
Preheat the oven to 325.
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2
Lightly butter four 2/3-cup ramekins and place in a small baking dish.
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3
Bring a small saucepan of water to a simmer.
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4
Add the garlic and cook over moderate heat until very tender, about 10 minutes.
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5
Drain and transfer to a medium bowl.
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6
Smash the garlic to a puree.
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7
Stir in the olive oil and thyme.
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8
Whisk in the egg yolks and whole eggs, then whisk in the milk, salt and pepper.
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9
Pour the custard into the ramekins and add enough very hot tap water to the baking dish to reach halfway up the sides of the ramekins.
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10
Bake for about 25 minutes, until the custards are just set and slightly jiggly in the center.
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11
Remove the ramekins from the water bath and set aside.
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12
In a medium skillet, heat 1 tablespoon of the olive oil.
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13
Add the pancetta and cook over moderate heat until lightly browned, about 3 minutes.
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14
Add the shallot and cook until softened, about 3 minutes.
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15
Add the peas and cook until heated through, about 2 minutes.
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16
Add 1 teaspoon of the vinegar and season with salt and pepper.
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17
In a medium bowl, combine the remaining 1 tablespoon each of olive oil and vinegar and season with salt and pepper.
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18
Add the mint and arugula and toss well.
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19
Increase the oven temperature to 425.
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20
In a very large ovenproof skillet, heat the olive oil.
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21
Season the lamb chops with salt and pepper, add to the skillet and cook over high heat until browned, about 3 minutes per side.
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22
Transfer the skillet to the oven and bake the chops for about 6 minutes, until medium rare.
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23
Meanwhile, reheat the garlic custard in the oven for 2 minutes.
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24
Transfer the lamb to warm plates.
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25
Set the skillet over moderately high heat, add the Riesling and cook for 1 minute, scraping up any browned bits; season with salt and pepper.
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26
Drizzle the pan sauce over the chops.
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27
Run a thin knife around the inside of the ramekins and invert the custards onto the plates.
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28
Toss the peas with the salad and serve at the table.
