Lamb Chops and Early Spring Salad and Mashed Garlic-Mint Peas-n-Potatoes

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2 1/2 pounds (3 large) russet or Idaho potatoes, peeled and cubed

Coarse salt

2 small racks of lamb, cut into chops

Ground black pepper

3 or 4 cloves garlic, cracked from skin

1 cup flat-leaf parsley, 4 generous handfuls, divided

3/4 cup mint leaves, 3 generous handfuls, divided

1 bulb fennel, quartered, core removed and thinly sliced

6 radishes, thinly sliced

6 scallions, chopped

4 celery ribs from the heart with leafy greens, chopped

1 heart romaine, shredded

1 head radicchio, shredded

1/3 pound ricotta salata cheese, crumbled

1 teaspoon lemon zest

1 lemon, juiced (3 to 4 tablespoons)

1 heaping spoonful orange marmalade

1/3 cup extra-virgin olive oil

1 cup frozen green peas

1/4 to 1/3 cup hot milk

1/2 cup garlic and herb or black peppercorn flavored soft cheese (recommended: Boursin or Alouette brand)