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1
Cut the rack of lamb in 1/2, just to the right of the 4th bone.
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2
Remove the outer layer of fat and the bones from the right sided rack so that when you are finished you just have the eye.
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3
In a hot saute pan sear the rack and eye in the olive oil until well-browned on all sides.
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4
Remove the eye from the pan.
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5
Put the rack in the oven for 5 to 6 minutes or until rare, then put on stovetop.
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6
Return the boneless rack (eye) to the pan and add garlic, thyme and butter.
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7
Baste for 2 minutes over low heat then remove both and let rest on a cooling rack.
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8
Starting in salted cold water, cook the potatoes until tender.
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9
Drain the potatoes and fork crush them with the butter.
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10
Season with salt and pepper.
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11
Fill two greased ring molds (2 1/2 inches in diameter by 1 1/2 inches in height) 3/4 of the way with the potatoes and form a well.
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12
Put the goat cheese in the center and cover with the potatoes.
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13
Smooth the top.
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14
Render the bacon over low heat.
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15
When bacon is lightly crisp, strain through a chinois.
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16
In a small saucepan, sweat the onions and butter.
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17
Season with salt and pepper.
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18
Add the peas, bacon and garlic puree.
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19
If the mixture is dry, you may add a few drops of water.
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20
Season to taste.
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21
Bring the garlic to a boil, starting with cold water.
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22
When water reaches a boil, strain garlic and refresh under gently running cold water.
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23
Repeat process 6 to 8 times until garlic is tender and mild flavored.
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24
Puree in food processor and pass through chinois.
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25
Note: This recipe will make more than you need, but may be frozen for use at a later date.
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26
Assembly: Warm the potato gateaus until warm in the center, about 5 minutes.
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27
Lift off the rings and put in the center of the plate.
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28
Cut the rack into 4 chops and the eye into 4 slices.
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29
Lean two chops and two slices on the gateau.
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30
Divide the peas into two portions and spoon onto the plate.
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31
Sauce over the top with warm lamb jus.
