Spring Onion Lamb with Mushrooms and Spring Peas | Jordan Winery

Ingredients

• ¼ cup sautéed morel and porcini mushrooms
• ¼ cup fresh peas
• 4 cloves black garlic
• 6 spring onions
• ½ sweet yellow onion
• 2 tsp fennel pollen
• 4 sprigs tarragon
• 4 tsp Jordan Extra Virgin Olive Oil
• 1 rack of lamb (about 1½ pounds)
• 2 Tbsp Jordan Extra Virgin Olive Oil
• 1 shallot
• 1 fennel bulb
• 1 tsp fennel pollen
• 1 tsp Pernod
• 1 fennel frond
• 1 tsp tarragon
• ¼ cup pine nuts
• 1 tsp cumin seeds
• 1 Tbsp Jordan Extra Virgin Olive Oil
• ½ tsp ground cumin
• 1 pinch freshly ground black pepper
• 2 tsp porcini powder
• 2 Tbsp sherry vinegar
• 1 tsp Dijon mustard
• 4 Tbsp porcini oil