Jordan winery sonoma lamb spring peas and morel mushroom duxelles recipe 2903 web hero « back to recipes

Sonoma Lamb with Spring Peas and Morel Mushroom Duxelles

The morel is a spring favorite of the Sonoma mushroom hunting community and a staple in the Jordan kitchen. Concentrated flavors from the spring lamb in this appetizer recipe, paired with the unique flavors and texture of the morel, provide a multifaceted food and wine pairing experience when coupled with the broad spectrum of red and black fruit flavors and silky mouthfeel of Jordan Cabernet Sauvignon.

Ingredients

  • 2 cups mushroom duxelles

  • 12 ounces lamb loin, thinly sliced

  • 12 slices pickled ginger

  • Spring peas for garnish

  • Fleur de sel for garnish

  • Spring fruit tree blossoms for garnish (if available)

For the lamb loin

  • 12 ounces lamb loin

  • 2 Tbsp marjoram, finely chopped

  • 2 Tbsp fresh thyme

  • 2 Tbsp lemon zest

  • 3 ounces Jordan Extra Virgin Olive Oil

  • Coarse sea salt

  • Freshly ground black pepper

For the pickled ginger

  • ¼ pound young Hawaiian ginger, thinly sliced

  • 4 Tbsp wildflower honey

  • 1 star anise

  • 1 cup rice wine vinegar

  • 2 tsp sea salt

For the mushroom duxelles

  • 2 cloves black garlic, minced

  • 1 shallot, minced

  • 1 Tbsp walnut oil

  • 1 Tbsp butter

  • ½ pound Shiitake mushrooms, minced

  • ½ pound Morels, quickly rinsed, spun dry and sliced into ⅛-inch rings

  • ¼ cup Madeira

  • 1 tsp sherry vinegar

  • 1 Tbsp tarragon, minced

  • 1 tsp honey

  • Salt and pepper to taste

For the spring peas

  • 2 cups freshly shelled peas

  • 1 cup pea tendrils

  • ½ cup pea blossoms

Ingredients

  • 2 cups mushroom duxelles

  • 12 ounces lamb loin, thinly sliced

  • 12 slices pickled ginger

  • Spring peas for garnish

  • Fleur de sel for garnish

  • Spring fruit tree blossoms for garnish (if available)

For the lamb loin

  • 12 ounces lamb loin

  • 2 Tbsp marjoram, finely chopped

  • 2 Tbsp fresh thyme

  • 2 Tbsp lemon zest

  • 3 ounces Jordan Extra Virgin Olive Oil

  • Coarse sea salt

  • Freshly ground black pepper

For the pickled ginger

  • ¼ pound young Hawaiian ginger, thinly sliced

  • 4 Tbsp wildflower honey

  • 1 star anise

  • 1 cup rice wine vinegar

  • 2 tsp sea salt

For the mushroom duxelles

  • 2 cloves black garlic, minced

  • 1 shallot, minced

  • 1 Tbsp walnut oil

  • 1 Tbsp butter

  • ½ pound Shiitake mushrooms, minced

  • ½ pound Morels, quickly rinsed, spun dry and sliced into ⅛-inch rings

  • ¼ cup Madeira

  • 1 tsp sherry vinegar

  • 1 Tbsp tarragon, minced

  • 1 tsp honey

  • Salt and pepper to taste

For the spring peas

  • 2 cups freshly shelled peas

  • 1 cup pea tendrils

  • ½ cup pea blossoms

Instructions

serves 12 as appetizer

Marinate the lamb loin in the marjoram, thyme, lemon zest and 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 136˚ for medium, approximately six to seven minutes per side. Keep grilled lamb loin loosely tented with foil in a warm area of the kitchen.

Place sliced ginger in a non-reactive bowl. In a small sauce pot, bring honey, star anise, rice wine vinegar and sea salt to a boil. Pour over ginger and refrigerate for minimum of 30 minutes. The pickled ginger will keep up to one week, refrigerated.

In a non-reactive skillet over medium heat, sweat black garlic and shallots in walnut oil and butter until shallots are translucent, add mushrooms and cook while stirring until moisture has nearly evaporated. Add Madeira and sherry vinegar then cook down again until nearly dry. Fold in tarragon and honey. Season with salt and pepper and set aside.

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.

To plate, divide mushroom duxelle equally between dishes. Arrange the thinly sliced lamb over both, top with pickled ginger and garnish with spring peas, fleur de sel and spring fruit tree blossoms.

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