Crusted Lamb Loin, Parsnip Puree, and Blackberry Shallot Sauce

Ingredients

• 1 clove garlic, cut into slivers
• 1 lamb loin
• 1 piece of lemon peel
• 1 sprig thyme
• 1 sprig rosemary
• 1/4 cup Haddar Dijon Mustard
• 1 cup fried onions
• 1 cup toasted Gefen Panko
• 3 tablespoons chopped tarragon
• 3 tablespoons chopped parsley
• 3 tablespoons chopped chives
• 4 medium parsnips
• approximately 3 cups Gefen Almond Milk
• 1 bay leaf
• 1 sprig marjoram
• white pepper, to taste
• salt, to taste
• 1/4 cup shallots, diced small
• 1/2 cup blackberries
• 1/4 cup Baron Herzog Cabernet Sauvignon or other dry red wine 
• 1 tablespoon agave
• 1 teaspoon Kedem Red Wine Vinegar
• 1 cup beef stock
• pepper, to taste