1. 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 winefrom a Gamay-Pinot Noir Blend like Dole du Valais.

2. There are a lot of things going on in making this gourmet cooking recipe. 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.

3. Ingredients
 1 carre d’agneau (from a milk-fed lamb) about 1.76 oz.
 2 onions
 2 zucchinis
 1 egg
 1.8 oz. Parmesan cheese
 puff pastry
 1/2 lb. spinach
 1/3 lb. sweetbread
 1.4 oz. butter
 salt, pepper
 a bunch of parsley
 1 ½ tablespoons mustard
 1 truffle
Persillade:
 1 ½ tablespoons bread crumbs
 tablespoons chopped parsley
 2 garlic cloves

4. Preparation Instructions
1. To prepare: Chop the lamb. Blanche the zucchinis then dice it. Salt the spinach.
Beat the eggs. Ground peppers. Grate parmesan.
2. 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.
3. 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.
4. Grill some bits of the lamb sweetbreads in oil.
5. 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.
6. 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!