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Step 1 (Preparing the Lamb Sauce): Heat a pan over high temperature. Add 1 tsp of vegetable oil and sauté the cubed lamb leg meat until it is deeply browned and seared. Add the sliced shallots, garlic, rosemary, thyme, and bay leaf. Stir until cooked through, then pour in 1/4 cup of dry white wine and cook until fully evaporated.
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Step 2 (Simmering & Straining the Jus): Pour the concentrated brown stock and green peppercorns into the pan. Simmer until the sauce becomes intensely flavorful, harmonizing the tastes of pepper and lamb. Strain the mixture to collect the smooth jus and keep it warm.
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Step 3 (Preparing the Pea Purée): Bring 6 cups of vegetable stock to a boil, then add 1 tsp of pink salt. Drop the green peas into the boiling stock and cook over high heat for 2 to 3 minutes until just tender. Immediately remove the peas and shock them in ice-cold water. Place the peas into a high-speed blender, slowly adding the vegetable stock while blending until a smooth, velvety texture is achieved. Season with extra pink salt to taste.
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Step 4 (Searing the Lamb Rack): Season the 2 lamb racks thoroughly with pink salt. Heat a pan until piping hot, then add 2 tbsp of vegetable oil. When the oil begins to smoke, place the lamb fat-side down in the pan. Hold it in place until the fat layer becomes crispy and golden brown, then flip the racks. Reduce to medium heat and add the smashed garlic, unsalted butter, thyme, rosemary, and 1 tsp of green peppercorns. Continuously baste the foaming melted butter over the lamb until all sides are golden and aromatic. Transfer the racks to a tray.
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Step 5 (Roasting, Resting & Plating): Roast the lamb racks in a preheated oven at 180°C until the core temperature reaches 46°C. Remove from the oven and let the meat rest for 30 minutes. Keep warm and reheat if necessary (must be served within 2 hours of roasting). To plate, place a neat spoonful of the green pea purée onto the dish. Arrange the warmed lamb next to it, then pour the green peppercorn sauce over the meat and garnish with 2 to 3 extra green peppercorn berries.
Source: Chef ARMAN PEKSEVIM
