Sonoma Lamb with Spring Peas and Morel Mushroom Duxelles Recipe

Ingredients

• 2 cups mushroom duxelles 12 ounces lamb loin
• thinly sliced 12 slices pickled ginger Spring peas for garnish Fleur de sel for garnish Spring fruit tree blossoms for garnish (if available) For the lamb loin 12 ounces lamb loin 2 Tbsp marjoram
• finely chopped 2 Tbsp fresh thyme 2 Tbsp lemon zest 3 ounces Jordan Extra Virgin Olive Oil Coarse sea salt Freshly ground black pepper For the pickled ginger ¼ pound young Hawaiian ginger
• thinly sliced 4 Tbsp wildflower honey 1 star anise 1 cup rice wine vinegar 2 tsp sea salt For the mushroom duxelles 2 cloves black garlic
• minced 1 shallot
• minced 1 Tbsp walnut oil 1 Tbsp butter ½ pound Shiitake mushrooms
• minced ½ pound Morels
• quickly rinsed
• spun dry and sliced into ⅛-inch rings ¼ cup Madeira 1 tsp sherry vinegar 1 Tbsp tarragon
• minced 1 tsp honey Salt and pepper to taste For the spring peas 2 cups freshly shelled peas 1 cup pea tendrils ½ cup pea blossoms