Storified by Arya McLean· Fri, Apr 05 2013 18:13:29
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 wine from a Gamay-Pinot Noir Blend like Dole du Valais.
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.