A roast of lamb is a classic favorite to celebrate the spring season. Traditionally associated with religious feasts, the spring of lamb can symbolize the rebirth of the earth and the end of the harsh cold winter. Chef Roland Pierroz prepares a spring of lamb of exceptional quality marinated with Persillade and served with onions stuffed with zucchini and a pastry stuffed with spinach, and finally sprinkled with black truffles. This is quite a giddying dish with plenty of flavors, beautiful colors, and intoxicating smells. This will make a superb holiday feast or a main course for an extraordinary occasion. It pairs exceptionally well with a red wine from a Gamay-Pinot Noir Blend like Dole du Valais.
There are a lot of things going on in making this dish. You have to make the spinach pastry, the zucchini stuffed onions, and the Persillade which will be used to cover the baked lamb. Of course, on top of it all you have to cook and bake the roast of lamb to perfection. Timing is thus crucial in successfully executing this elegant meal.
To save time, make the pastry dough for the spinach way beforehand and chill it in the fridge until you’re ready to serve this dish. You can also make the persillade before you begin cooking the lamb. Persillade is a mixture of finely chopped parsley, olive oil, and garlic mixed together to make a sauce or paste. This is a very versatile and useful condiment and it can be stored in the fridge for later use to top oysters or as a crust for other meats besides lamb, i.e. chicken or pork cutlets.
To make the stuffed onions, you need a large sweet and Spanish onion about the size of a tennis ball. Place two large onions in a large saucepan and cover it with water. Boil the onions for about ten to fifteen minutes or until they are tender. After they have been drained and cooled, cut them crosswise into halves and scoop out the center, leaving a half-inch shell.
To prepare: Chop the lamb. Blanche the zucchinis then dice it. Salt the spinach. Beat the eggs. Ground peppers. Grate parmesan.
Cook a loin chop of spring lamb in a little oil. Add a little butter then brown the lamb. Put it in the oven. Make some lamb sauce by deglazing and cooking residue. Season the lamb with mustard then coat with a mixture of parsley and bread crumbs.
Melt some butter in a frying pan then add the zucchinis. Add a touch of shallot, some fresh butter, the eggs, and the parmesan. Season with pepper. Stir it nicely.
Grill some bits of the lamb sweetbreads in oil.
In a serving platter, set a pastry near the edge then fill with the spinach. Top with the sweetbreads then some slivered truffle. Set beside it two onion shells. Stuff the shells with the mixture of zucchinis, decorate with slices of parmesan cheese then top with some truffle.
Place the lamb in the middle of the platter. Pour some sauce around the dish. Lastly, place a sprig of parsley on the platter just beside an onion shell. Ready to serve – bon appétit!