Roasted Rack of Lamb with Spring Succotash and Wilted Spinach

Ingredients

• 1 yukon gold potato (peeled and cut into 12 inch chunks)
• 34 cup extra-virgin olive oil
• 24 cloves garlic (2 heads, peeled and smashed with back of knife)
• 2 cups flat leaf parsley (loosely packed fresh, leaves chopped from 1 bunch)
• 14 cup thyme leaves (loosely packed fresh, chopped from 12 bunch)
• 5 lbs rack of lamb (trimmed of all but a 14 inch layer fat and frenched each rack should have 8 ribs)
• 2 tbsps sea salt
• 1 tbsp black pepper (freshly ground)
• 2 tbsps canola oil
• 1 cup corn kernels (raw, cut from 2 cobs)
• 1 celery (stalk minced)
• 1 garlic clove (minced)
• 14 cup flat leaf parsley (loosely packed fresh, leaves from 8 sprigs)
• 12 cup black-eyed pea (fresh black eyed peas)
• 12 cup dry white wine
• 1 cup vegetable broth
• 14 cup unsalted butter
• 3 tsps fresh lemon juice (1 medium)
• 2 tsps sea salt
• 1 tsp black pepper (freshly ground)
• 3 tbsps olive oil
• 8 cups baby spinach (loosely packed, leaves about 7 ounces)
• 1 14 lbs rack of lamb (called baby, butcher to trim the fat from the meat and between the bones)
• 14 black-eyed pea (fresh black eyed peas are unavailable canned are a good substitute you will need 14 of a 15)
• 14 black-eyed pea (fresh black eyed peas are unavailable canned are a good substitute you will need 14 of a 15)