Jansen Plastina, C+RC 40 Under 40 honoree in 2026 and Executive Sous Chef at The Patterson Club in Fairfield, Conn., created this lamb loin with spinach roulade for the club’s annual spring tasting menu, where the goal is to embrace playfulness and creativity in each dish.
The dish highlights the transition into spring by focusing on seasonal ingredients, Plastina says, “particularly lamb and ramps, while exploring a balance of richness, brightness, and texture.”
The loin is tender and savory, complemented by the earthy spinach roulade, he adds. Bright, herbal notes from the ramp pesto cut through the richness, while pickled grapes add acidity and subtle sweetness. The cauliflower custard brings a smooth, delicate base, and toasted almonds and fresh micro herbs provide a final textural contrast. The presentation is clean and composed, emphasizing each component while maintaining a cohesive, seasonal aesthetic.
The success of the dish lies in its balance, Plastina says. Each component plays a distinct role without overpowering the others.
“The lamb is cooked precisely, remaining juicy and flavorful,” he notes, “and the combination of textures and acidity keeps the dish dynamic. I’m especially proud of how well the elements come together to highlight both technique and seasonality.”
The response from members was overwhelmingly positive.
“It was part of an excellent dinner overall,” Plastina says, “and guests really connected with the flavors and presentation.”
