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Butter-Roasted Lamb Loin with Cipollini Onions & Red Currant Sauce

Featured by Spear Vineyards & Winery in the Pinot Noir Wine Club.
Butter-Roasted Lamb Loin with Cipollini Onions & Red Currant Sauce


This fantastic recipe, bursting with rich flavors of butter, lamb, onions and red currant, is just begging you to pair it with a wonderful Pinot Noir from your recent wine club shipment!

Yield: 4
Prep Time: 45 Minutes
Cook Time: 35 Minutes


• 12–15 cipollini onions, unpeeled, rinsed and dried
• Extra-virgin olive oil
• Sea salt
• Freshly cracked black pepper
• 1/2 bunch (about 15 sprigs) fresh thyme
• 2 pounds boneless lamb loin, sinew removed, fat scored 1/4-inch deep, rolled and tied with kitchen string, if needed for even cooking
• Leaves of 3 sprigs fresh rosemary, chopped
• 2 whole cloves garlic, peeled
• 6 tablespoons unsalted butter
• 2/3 cup fresh red currants, stems removed (may substitute frozen, un-thawed or thawed)
• 1 bottle red wine (3/4 cup is for cooking; the rest is for you to drink!)
• 8 pieces lamb’s lettuce (or purslane, mâche or butter lettuce)


1. Preheat oven to 350° F. In a small bowl, drizzle the onions with olive oil, sprinkle with salt and pepper, drizzle with 4 tablespoons water and add the thyme. Toss to combine. Place in a medium-size casserole dish or Dutch oven, cover tightly with aluminum foil and roast until tender, about 40 to 45 minutes. Remove from oven and let cool slightly. Remove the skin. Cut in half horizontally and set aside.

2. Drizzle both sides of the lamb with olive oil, and season with salt, pepper and rosemary.

3. Heat a large, heavy stainless-steel pan over high. When the pan is hot, add the lamb, fat side down. This will get smoky; be sure to have your vent fan on. Cook until golden-brown, about 3 minutes. Flip and sear the other side until golden-brown, about 3 minutes more. Add the garlic cloves and half the butter to the pan. Cook for about 10 minutes, flipping the meat halfway through and using a large spoon to baste the lamb frequently with the butter as the butter turns golden-brown. When the lamb is cooked through (an instant-read thermometer should register 130° F), remove from the heat and transfer to a platter. Reserve in a warm spot.

4. Drain the excess fat and the garlic from the pan and set over medium-high heat. Add the cooked onions, sautéing until golden-brown, about 1 to 2 minutes. Transfer to the warm platter with the lamb.

5. With the pan still over medium-high heat, add the currants and sauté until the berries start to pop. Add 3/4 cup wine and reduce with the currants until 80 percent of the liquid has evaporated, about 5 to 7 minutes. Slowly whisk in the remaining butter over the heat until fully incorporated. Season with salt and pepper to taste.

6. Slice the lamb into medallions. On each dinner plate, place some onions in the center. Put a couple pieces of lettuce on one side. Place a few lamb slices on top of the onions. Spoon the currant sauce on the lamb and around the plate.

Recipe sourced from chef Dustin Valette and tested by Wine Spectator's Julie Harans.

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