Ingredients
TARRAGON OIL
2 Tbsp. tarragon, chopped
1/4 cup extra-virgin olive oil
salt and pepper, to taste
SPRING VEGETABLES
1 oz. extra-virgin olive oil
1 cup morel mushrooms, sliced
1 each Spring onion, sliced
1 bu. red chard, in 1” pieces
1 bu. asparagus, blanched, cut in
1” pieces on bias
1/4 cup fava beans, blanched, peeled
1/4 cup English peas, blanced
1 cup Yukon Gold Potatoes, batons, roasted
ROASTED SHALLOT PURÉE
8 ea. shallots, sliced thin
2 tsp. thyme, chopped
1/4 cup exta-virgin olive oil
2 Tbsp. white balsamic vinegar
CRISPY SHALLOT
4 ea. shallots, sliced thin
canola oil, as needed
GRILLED LAMB LOIN
1 ea. lamb loin, 16 oz. each
salt and pepper, to taste
Preparation
Tarragon Oil
Combine the tarragon and oil in a small bowl. Season with salt and pepper. Let sit for 10 minutes.
Roasted Shallot Purée
1. Preheat oven to 325°F. Combine the shallots, oil and thyme in a bowl. Season with salt and pepper. Place in a single layer on a baking sheet and roast until tender, approx. 25-30 min.
2. Place roasted shallot mixture in a blender and blend until smooth. Add vinegar, salt and pepper to taste.
Crispy Shallots
1. Heat 1” of oil in a frying pan. Add the shallots and cook over low heat until golden brown, stirring to ensure even cooking.
2. Drain from oil and place on paper towels to drain.
Grilled Lamb Loin
1. Grill lamb over medium heat to medium rare, sear all over. Finish in oven, if needed. Let rest for 5 min. Cut into 4 portions.
Spring Vegetables
1. Heat large sauté pan over medium heat. Add the oil and morels.
2. Sauté for 1-2 minutes until lightly browned.
3. Add onions, sauté for one more minute, then add the chard and cook until wilted.
4. Add remaining vegetables and sauté until warmed through. Season with salt and pepper.
To Assemble
1. Place a spoonful of purée towards the front of the dish, smear into a half moon. Place a spoonful of vegetables on the purée and top with the lamb loin. Add crispy shallots and drizzle with tarragon oil.