For the Lamb:
1 lamb loin
6 cloves garlic
2 Tbsp chopped rosemary
1 Tbsp thyme
1/4 cup olive oil or canola oil
Blend together the garlic, rosemary, thyme, and oil. Season with salt and pepper. Cover the lamb loin with the marinade and let sit for a couple hours. Add the lamb to a plastic bag and vacuum out the air and place in a water bath set at 125 to 130 for rare or 130 to 135 for medium rare. Let lamb sit in the water bath for 2.5 hours.
For the Potato Puree:
2 medium potatoes (boiled, with skin)
1 stick butter
1 cup heavy cream
2 tablespoons truffle oil
Salt and white pepper to taste
Cook potatoes until tender, drain and remove skin. Place in mixing bowl. Mash potatoes; add butter, cream, truffle oil, salt and white pepper to taste. Slowly puree. Keep warm.
For the Bacon Pea Ragout:
1 medium onion diced
2 cloves of garlic, minced
2 strips of smoked bacon of your choice, sliced thinly
4 oz fresh green peas, shucked, dipped in simmering water for 30 sec. following by ice water
3 oz of unsalted butter
2 oz of heavy cream
Salt and pepper to taste
Melt the butter in a sauté pan, add bacon, and caramelize. Add onion and garlic and sweat until translucent, add peas and cook for 1 minute. Add cream and reduce until thickened. Season to taste.
For the Green Pea and Mint Puree:
2 tablespoons unsalted butter
.5 shallots , thinly sliced
2 cloves garlic , chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons fresh mint, diced
1 cup fresh shelled peas
1 cup canned chicken broth
Heat butter in a 4-quart saucepot over medium heat. Add leeks, shallots, garlic, and a large pinch of salt and pepper. Cook, stirring occasionally, until vegetables are translucent, about 4 minutes. Add 2 Tbsp. fresh mint and cook 30 seconds. Add peas and stock and bring to a boil, then reduce to a simmer and cook 5 minutes. Using a standard or immersion blender, puree the peas . If using a standard blender, puree in small batches to prevent spillage. Add remaining tablespoon of mint with last batch.