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.
Herbed Bread Crumbs
Ingredients
- 2 tbsp butter
- 2 tbsp Round Pond Rosemary Infused Olive Oil
- 1 ½ cups panko bread crumbs
- 1 bunch chives, finely chopped
- 4 tbsp parsley, chopped
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Melt butter in a large sauté pan over medium heat.
- Add panko and toast, stirring constantly, until golden brown.
- Stir in garlic and herbs; cook for 1 minute.
- Season to taste and transfer to a paper towel-lined dish to cool.