Sonoma lamb with spring peas recipe webheroc2014 img 9976 « back to recipes

Sonoma Lamb with Spring Peas

Sonoma boasts some of the finest lamb in the world. In the spring, a walk down to the winery’s kitchen garden rewards our chef with petit pois, their blossoms and delicate tendrils in all of their glory. This recipe, which combines our first peas and milk-fed Sonoma Lamb, makes for a quintessential spring dinner when paired with our Alexander Valley Cabernet Sauvignon.

Ingredients

  • 2 racks of spring lamb, frenched and cut into double chops

  • 2 Tbsp marjoram, finely chopped

  • 3 Tbsp fresh thyme

  • 2 Tbsp lemon zest

  • 9 ounces Jordan Extra Virgin Olive Oil

  • 2 cups freshly shelled peas

  • 1 cup pea tendrils

  • ½ cup pea blossoms

  • ¼ cup Meyer lemon juice

  • 1 Tbsp Dijon mustard

  • 1 shallot, finely minced

Ingredients

  • 2 racks of spring lamb, frenched and cut into double chops

  • 2 Tbsp marjoram, finely chopped

  • 3 Tbsp fresh thyme

  • 2 Tbsp lemon zest

  • 9 ounces Jordan Extra Virgin Olive Oil

  • 2 cups freshly shelled peas

  • 1 cup pea tendrils

  • ½ cup pea blossoms

  • ¼ cup Meyer lemon juice

  • 1 Tbsp Dijon mustard

  • 1 shallot, finely minced

Instructions

serves 6

Marinate the lamb in the marjoram, 2 tablespoons of thyme, lemon zest and 3 ounces of olive oil for at least 1 hour and up to 24 hours.

Preheat the grill and season lamb with sea salt and freshly ground pepper. Grill to 118˚ for medium rare, approximately six to seven minutes per side.

Keep lamb loosely tented with foil in a warm area of the kitchen while assembling the salad.

Prepare an ice bath. Bring a pot of salted water to a rapid boil. Blanch the peas until just cooked through, approximately two minutes after the water recovers to a boil. When tender, shock peas in the ice bath, drain and reserve in a non-reactive bowl. Add the pea tendrils and blossoms.

For the vinaigrette, combine lemon juice, mustard, shallot and remaining tablespoon of thyme. Slowly whisk in remaining 6 ounces of olive oil. Finish with salt and pepper. Gently toss into the salad.

To plate, gently mound pea portion of salad on each plate and top with the grilled lamb. Finish with sea salt.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.