American Spring Lamb Loin

Spending a good portion of my adult life in Northern California I remember the days of spring, the green hillsides and the lamb grazing in the field. I had an opportunity to enjoy many dishes of lamb in restaurants and homes over the years. One of my grape farmers prepared this dish for me and I quickly made my notes and prepared it many time for family and friends since.


For Condiments:


  1. Blanch cabbage leaves briefly in boiling water.
  2. Butterfly lamb loin and pound slightly. Roll Savoy cabbage and lamb loin in cheese cloth and tie securely.
  3. Boil potatoes, heat up beef consommé and add remaining vegetables. Bring to boil and add lamb. Let simmer for 10-12 minutes, or until medium rare.
  4. Place vegetables and broth in bowl and arrange sliced lamb loin on top.
  5. Serve with condiments.

Serves: 2

Wine Pairing

Esser® Vineyards Pinot Noir or Merlot

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