“Roasted or grilled, I like my lamb with a rich Cab, like Beaulieu Vineyard’s 2011 Cabernet from Rutherford, California, unless you can get your hands on some Herb Lamb Vineyards [from St. Helena],” says Compeyre. “Lamb is strong in flavor and supports tannic, full-bodied red wines. Whether it is a mild spring day or a little bit chilly, Cabernet Sauvignon is a great option.”
Bonus Recipe: Grilled lamb loin with peas, fava beans and spring potatoes
Recipe courtesy Brian Kevorkian, executive chef, The Regency Bar & Grill, New York City
2 lamb loins, bones removed
1 cup extra virgin olive oil, divided
3 garlic cloves, crushed, plus 2 tablespoons sliced
1 tablespoon juniper berries
3 thyme sprigs
1 teaspoon peppercorns
3 cups fresh-shelled English peas, divided
2 cups fava beans
2 pounds spring potatoes, cut in half
4 tablespoons sliced shallots
Pinch of salt
Pinch of pepper
½ cup lamb jus
1 tablespoon chopped mint
In plastic bag, combine lamb loins with ½ cup olive oil, crushed garlic, juniper berries, thyme sprigs and peppercorns. Remove as much air as possible from bag and seal. Marinate for 4 hours in refrigerator.
In large pot of salted boiling water, blanch 1½ cups of English peas until very tender. Shock in ice-water bath, and set aside. Repeat with remaining English peas, but keep this batch a bit firmer.
In same pot, blanch fava beans for 1 minute, then shock in ice water. Once cold, peel outer shell from fava beans and discard.
In a food processor, lightly blend first batch of tender-cooked peas. Stop before peas reach smooth consistency. Set aside.
Preheat oven to 350°F.
In large sauté pan over medium-high heat, pour thin layer of olive oil. Once pan is hot, place potatoes flesh side down to sear, then place pan in oven for 10 minutes. Add sliced garlic and shallots to potatoes, and season with salt and pepper. Cook in oven for approximately 10 more minutes, or until potatoes are golden brown and tender. Remove from pan, and set aside.
Add remaining olive oil to sauté pan. Remove lamb from marinade. Grill 4 minutes on each side, until medium-rare. Remove lamb from pan and let rest, reserving jus.
While lamb rests, warm pea purée in a medium-sized saucepot over medium heat, stirring in remaining English peas and fava beans until mixture is warm. Add chopped mint.
To finish: Spoon pea-fava bean mixture onto each plate, then add potatoes. Slice lamb loins and fan over each plate. Drizzle with lamb jus. Serves 4.