Name: Roasted Rack of Lamb with Spring Succotash and Wilted Spinach
Yield: Makes 8 servings
Ingredients: 1 medium Yukon gold potato, peeled and cut into 1/2-inch chunks; 3/4 cups extra-virgin olive oil; 24 cloves (about 2 heads) garlic, peeled and smashed with back of knife; 2 cups loosely packed fresh flat-leaf parsley leaves, chopped (from 1 bunch); 1/4 cup loosely packed fresh thyme leaves, chopped (from 1/2 bunch); 4 (1- to 1 1/2-pound) racks of lamb, trimmed of all but a 1/4-inch layer fat and frenched (each rack should have 8 ribs)*; 2 tablespoons sea salt; 1 tablespoon freshly ground black pepper; 2 tablespoons canola oil; 1 cup raw corn kernels (cut from 2 cobs); 1 celery stalk, minced; 1 garlic clove, minced; 1/4 cup loosely packed fresh flat-leaf parsley leaves (from 8 sprigs); 1/2 cup fresh black-eyed peas**; 1/2 cup dry white wine; 1 cup vegetable broth; 1/4 cup (1/2 stick) unsalted butter; 3 teaspoons fresh lemon juice (from 1 medium lemon); 2 teaspoons sea salt; 1 teaspoon freshly ground black pepper; 3 tablespoon olive oil; 8 cups loosely packed baby spinach leaves (about 7 ounces); *1- to 1 1/2-pound racks of lamb are sometimes called "baby racks of lamb." Ask your butcher to trim the fat from the meat and between the bones.; **If fresh black-eyed peas are unavailable, canned are a good substitute. You will need 1/4 of a 15 1/2-ounce can.; One large (2-gallon) heavy-duty sealable plastic bag

This recipe was created by Govind Armstrong, chef and co-owner of Table 8 restaurants in Los Angeles and Miami. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program. If lamb is not brought to room temperature before being placed in oven, roasting may take up to 45 minutes.

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