Spring brings an abundance of fresh flavors, making it the perfect time to enjoy vibrant, herbaceous dishes. This Herbed Lamb with Peas and Carrots is an elegant addition to your Easter table, showcasing tender rack of lamb encrusted in fragrant herbs, complemented by a creamy English pea purée and roasted spring vegetables. Pair it with our Estate Cabernet Sauvignon or our Gravel Series ‘Secret Garden’ Cabernet Sauvignon— where its rich dark fruit and refined tannins beautifully balance the savory depth of the lamb and the sweetness of the spring peas.
Sous Vide Rack of Lamb
Ingredients
1 rack of lamb
2 tbsp butter
3 sprigs thyme
1/8 tsp toasted coriander, crushed
1/8 tsp toasted fennel seed, crushed
Salt and pepper, to taste
Instructions
Vacuum seal all ingredients together in a sous vide bag.
Cook sous vide at 130°F for two hours for medium-rare (increase temperature by 5°F for medium doneness).
Remove lamb from the sous vide bag and sear on high heat on all sides.
Let rest for 5 minutes, then brush with whole grain mustard and coat with Herbed Bread Crumbs (recipe below).
Serve with Pea Cream, fresh snap peas, roasted carrots, and shaved chiles.
Pea Cream
Ingredients
2 cups English peas, freshly shelled
4 oz bacon, chopped
1 large shallot, peeled and sliced
1 garlic clove, thinly sliced
2 cups heavy cream
1 sprig mint
Salt, to taste
Instructions
In a heavy-bottomed saucepan, render the bacon over medium heat, stirring occasionally until fully cooked.
Add shallots and garlic; sauté for 3 minutes.
Pour in the cream and bring to a boil.
Add peas, season with salt, and return to a simmer for 45 seconds.
Transfer to a blender and purée on high until very smooth.
Strain through a fine mesh sieve and adjust seasoning if needed.
Stir in the mint sprig and let sit for 30 minutes before removing the mint.
