Lamb with Black Garlic Romesco and Pickled Chives (Wylie Dufresne)

Edamame

• 16 oz frozen edamame, shelled, thawed

Garlic Chives

• 2 bunches garlic chives, trimmed
  of 2 bunches ramps, trimmed
• 2 garlic cloves
• ½ tsp yellow mustard seeds
• ¼ tsp black peppercorns
• ½ tsp coriander seeds
• 1 pinch dried red chili flakes
• 16 oz water
• 8 oz rice vinegar
• 5 ½ oz sugar
• 4 tsp kosher salt
• 1 in. fresh ginger, peeled, sliced

Black Garlic Romesco Sauce

• 16 oz water
• ⅓ oz dried chipotle chilies (approx. 2 chilies)
• 6 oz black garlic cloves
• 1 ½ oz sliced almonds, toasted
• 1 oz extra virgin olive oil
• ¼ tsp salt

Lamb

• 1 tbsp oil
• 2 racks of lamb, Frenched (7 chops ea. rack)
  of 14 lamb chops
• salt, to taste
• ground black pepper, to taste
• 1 - 2 oz unsalted butter, plus 1 tbsp
• 3 - 4 sprigs thyme
• 1 garlic clove
• 1 tbsp water