Pistachio-crusted rack of lamb with olive oil poached leeks and black garlic bearnaise

Fill an ice cube tray with olive oil and freeze at least a few hours.

Cut the roots off the leeks, trim to a uniform length, halve lengthwise and rinse thoroughly in a bowl of water; pat dry.

Vacuum seal the leeks with the sliced preserved lemon, the crushed garlic and the olive oil ice cubes.

Cook sous vide in a 185F water bath for 40 minutes.

Pulse the pistachios in a food processor until coarsely ground and toss with the panko.

French the lamb roast, season lightly with kosher salt, rub with vegetable oil, and sear each side as quickly and hotly as possible in a ripping hot cast iron skillet.

Cool about 10 minutes, then brush the meat with two parts white miso to one part Dijon mustard and press on the pistachio crumb.

Set on a rack in a rimmed baking sheet, probe at the thickest point, and roast at 400F until it registers 125.

Finely mince a shallot, crush a clove of black garlic and finely mince the tarragon.

Take the leeks from the bag, pat off excess oil, and grill cut side down over binchotan.

Simmer the shallot, half the tarragon and the white wine vinegar gently until barely a tablespoon of syrupy liquid remains; cool completely.

Whisk the reduction with the egg yolks in a heatproof bowl; set over shallow simmering water on the lowest heat and whisk constantly 5 to 7 minutes until thickened and nearly doubled.

Stream in the melted butter a splash at a time, whisking thoroughly between additions so the sauce does not break.

Off the heat, season with salt and whisk in the crushed black garlic.

Rest the lamb 10 minutes and carve into double chops.

Plate a smear of the sauce; trim the leeks and peel away the two tough outer layers; place the leeks, then the lamb, dot with microgreens and add pickled bird's eye chili.