This dish celebrates the best of spring with tender lamb, a medley of vibrant seasonal vegetables, and a luxuriously smooth roasted shallot purée. Finished with a drizzle of fresh tarragon oil and a sprinkle of crispy shallots, each bite delivers richness and crunch. Enjoy with a glass of Malbec to enhance the earthy, savory notes of the lamb and vegetables.
Ingredients
TARRAGON OIL
2 tbsp. chopped tarragon
1/4 cup extra virgin olive oil
Salt and pepper, to taste
CRISPY SHALLOTS
4 shallots, peeled and sliced thin
Canola oil, as needed
SPRING VEGETABLES
Extra virgin olive oil
1 cup Morel mushrooms, sliced
1 spring onion, sliced
1 bunch of red chard, chopped into 1” pieces
1 bunch of asparagus, cut in 1” pieces on bias
1/4 cup fava beans
1/4 cup english peas
1 cup yukon gold potatoes, sliced into batons
ROASTED SHALLOT PURÉE
8 shallots, peeled and sliced thin
2 tsp. chopped fresh thyme
1/4 cup extra virgin olive oil
2 tbsp. balsamic vinegar
GRILLED LAMB LOIN
A 16oz. Lamb loin
Salt and pepper, to taste
Preparation
Infuse the Tarragon Oil
To begin, combine the tarragon and oil in a small bowl. Season with salt and pepper. Let sit for 10 minutes.
Fry the Crispy Shallots
1. First, heat 1” of canola oil in a deep pan. Add the sliced shallots and cook over low heat until golden brown, stirring to ensure even cooking.
2. Use a spider strainer to remove browned shallots from oil and place on paper towels to drain.
Prepare the Spring Vegetables
1. First, you’ll blanch the asparagus, fava beans, and english peas. We like this simple guide from The Spruce Eats. You’ll need to peel the fava beans afterward.
2. While the blanched vegetables cool, heat a large sauté pan over medium heat.
3. Add oil and potato batons, sautéeing each side for a few minutes until fork tender, about 10-15 minutes.
4. Then, remove the potatoes from the pan, add a touch more oil, and then add the morels.
5. Sauté the mushrooms for 1-2 minutes until lightly browned.
6. Next, add the onion and sauté for one more minute. Then, add the chard and cook until wilted.
7. Finally, add the blanched vegetables and sauté the mixture until warmed through. Season with salt and pepper.
Prepare the Roasted Shallot Purée
1. First, heat your oven to 325°F. Line a rimmed baking sheet or jelly roll pan with foil for easy clean up.
2. In a large bowl, toss the shallots, oil, and thyme together. Season the mix with salt and pepper.
3. Then, arrange the shallots in a single layer on a baking sheet and roast until tender, approximately 25-30 minutes.
4. Finally, place the roasted shallot mixture into a blender and blend until smooth. Add balsamic vinegar, salt, and pepper to taste.
Grill the Lamb Loin
1. To begin, heat a cast iron pan or stove-top griddle on high heat.
2. Grill the lamb loin over medium heat until an instant-read thermometer reads 135°F in the middle (medium-rare). Be sure to sear all sides.
3. Finish the loin in oven, if needed. Let rest for 5 min. Cut into 4 portions.
To Assemble & Serve
1. First, slice the rested lamb loin into 4 portions.
2. Then, on a serving plate, smear a spoonful of purée towards the front of the dish, in the shape of a half moon.
3. Next, place a portion of spring vegetables on the purée and top with the lamb loin.
4. Finally, top with the crispy shallots and drizzle with the tarragon oil.
Wine Pairing
The lamb’s savory richness and the earthy mushrooms pair beautifully with the structure found in our Malbec, while the tarragon and spring vegetables balance the wine’s acidity and dark berry notes.
Tips From The Kitchen
Truly Crispy Shallots: Cook them low and slow to avoid burning.
Lamb Done Right: Aim for 130–135°F for a perfect medium rare.
Vegetable Prep: Blanching peas, asparagus, and favas ahead of time ensures quick cooking and vibrant color.
Make Ahead: The purée and tarragon oil can be made a day in advance.