This appetizer features local lamb paired with the first harvest of Jordan’s spring garden and the bounty of our local mushroom hunters. Many of these mushrooms can be found beneath the oaks and manzanita trees here on the Jordan Estate. This local foliage, with its savory umami characteristics, is a perfect pairing for Jordan Cabernet Sauvignon.



For the spring lamb, combine black garlic, spring onions, yellow onion, fennel pollen, tarragon and olive oil in a blender and purée. Place the lamb in a non-reactive container, cover with the marinade and refrigerate for one hour. Remove the lamb from the marinade and reserve.

For the fennel purée, heat olive oil in a small non-reactive sauté pan. To the oil add the shallot, fennel bulb and fennel pollen; sweat until translucent. Deglaze with Pernod and cook for one minute. Remove the pan from the heat and allow to cool. Add fennel mixture, fennel frond, tarragon, salt, and pepper to a blender jar and carefully purée. Adjust acidity with the champagne vinegar, check seasoning and reserve.

Pre-heat oven to 350 degrees and season the lamb generously with salt and pepper. Heat a cast iron skillet over medium-high heat. Film the pan with olive oil and sear lamb on all sides (6-8 minutes). Place the lamb in the oven and roast until thermometer reads 130 degrees at center (18-20 minutes). Remove the lamb from the oven and allow to rest for a minimum of five minutes, prior to slicing.

Meanwhile, heat a dry skillet over medium heat for the cumin pine nuts. Toast pine nuts and cumin, tossing frequently until cumin is fragrant and pine nuts are golden. Toss with olive oil, ground cumin, pepper and fleur de sel. Remove from pan and set aside.

To make the porcini vinaigrette, combine the olive oil, shallot and porcini powder in a small non-reactive skillet over medium heat. Gently cook while stirring for 3-4 minutes until fragrant; reserve. Combine shallot mixture with vinegar and mustard and slowly whisk in the porcini oil to emulsify; reserve.

To plate, spoon the purée onto six small plates. Toss morels, porcinis and spring peas lightly with vinaigrette and divide evenly between plates. Cut the lamb loin and, at the last moment, brush lightly with olive oil and place. Garnish with cumin pine nuts, fennel frond and fresh violas.