Lamb à la Champagne Kit

Tasting Notes of the Curator

The lamb cutlets form the foundation of this kit, offering a naturally rich and savory profile with a clean, elegant depth. When cooked simply, the lamb expresses a gentle gamey warmth that feels confident without being heavy. Onion confit adds softness and sweetness, the result of slow cooking that transforms onions into a silky, deeply flavorful companion that melts seamlessly into the dish.

Fresh fennel introduces a necessary contrast. Its crisp texture and subtle anise character brighten the palate, cutting through the richness of both lamb and confit. Whether lightly charred or served crisp, fennel provides lift and structure, preventing the dish from becoming overly rich.

The finishing touch is Oliviers & Co Specialty Vinegar with Champagne, an ingredient chosen for its finesse rather than sharpness. Its soft acidity enhances the lamb’s savory notes, lifts the sweetness of the onions, and brings clarity to the fennel. Used sparingly, it ties the dish together with elegance, leaving a clean, balanced finish.

What’s in this kit

• Lamb Cutlets
• Onion Confit
• Fresh Fennel
• Oliviers & Co Specialty Vinegar with Champagne

Suggested Recipe: Lamb à la Champagne

Thaw the lamb. Once ready, pat dry with paper towels. Season the lamb cutlets generously with salt and cracked black pepper. Heat a pan over medium-high heat with a little olive oil and sear the lamb until well-browned on both sides, cooking to medium or medium-rare. Remove from the pan and rest.

In the same pan, gently warm the onion confit, loosening it with a spoon. Add a small splash of the Champagne vinegar to deglaze the pan, scraping up the caramelized bits and allowing the acidity to balance the sweetness.

Slice the fennel thinly and toss lightly with olive oil, a pinch of salt, and a few drops of the Champagne vinegar, or sear fennel halves cut-side down for a warmer, softer texture.

To serve, spoon the onion confit onto the plate, place the rested lamb cutlets on top, and finish with the fennel alongside. Drizzle lightly with any remaining pan juices and, if desired, a final few drops of Champagne vinegar for brightness.

Serve with roasted potatoes, crusty bread, or simple greens.

Storage Instructions

Keep lamb frozen. Thaw only when about to cook. Do not freeze again. Store onion confit chilled after opening. Keep fennel refrigerated in the crisper drawer. Store the Champagne vinegar in a cool, dry place away from direct sunlight.