Chop the onion, garlic and saute in olive oil, add the peas and toss, pour in the stock simmer. Mash the peas and fill the canape tartlets. On a well preheated griddle pan grill the rack until well sealed from all sides and finish in the oven until medium done. Chop the leeks, fennel and garlic, sauté in butter and olive oil until transparent, add the rice and stir continuously, pour in the wine and bring to the boil. Allow the wine to boil and pour in the stock, simmer until rice is nearly cooked through and add the roughly chopped figs, cream and balsamic stirring continuously. Serve the risotto as a base with the lamb on top and the tartlet on the side, sprinkle with almond flakes and drizzle with garlic oil.