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Serving Size: 4

2 lamb racks (4 bones each)
2 oz extra virgin olive oil
4 sprigs rosemary
Salt and pepper to taste
1 lb potatoes
½ cup cream
6 each garlic cloves
2 cups dried bread
½ cup extra virgin olive oil
3 tbsp vinegar
Salt and pepper to taste
1- pound orzo pasta cooked
½ pound smoked cooked ham hock
2 oz extra virgin olive oil
3 each shallots, diced
2 oz minced ginger
Pea puree (2 cups frozen peas blended with 1 cup water)
½ cup frozen peas (thawed)
½ cup Fontina cheese
½ cup Parmesan shaved
2 tablespoons chopped mint
Salt and pepper to taste

1. Add olive oil to a sauté pan and place over medium heat. Season rack with salt and pepper and sear fat side down until golden brown. Flip over and place in pre-heated 350-degree oven for 8-10 minutes. Remove from oven and let rest for 10 minutes.
   
   
2. Boil potatoes and put through food mill onto a half sheet tray. In a food processor, add dried bread, garlic cloves and vinegar, and slowly drizzle in extra virgin olive oil. Fold in milled potatoes and cream. Season with salt and pepper.
   
   
3. Add olive oil to sauté pan and place over medium heat. Render smoked ham hock, adding shallots and ginger. Mix in orzo, pea puree, Fontina cheese, mint, and sprinkle shaved Parmesan on top. Place pan in 350-degree oven and bake for 5-8 minutes
4. Spoon serving of orzo onto plate keeping the crust intact. Slice the lamb racks into 2 bone portions and lean against orzo. Drizzle Skordalia on plate and garnish with whole peas and rosemary sprigs.