Roasted Lamb Loin With Sheep's Milk Ricotta Gnocchi, Morel Mushrooms, Pea Tendrils, And Lamb Jus

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Ingredients for 1 serving

3 sprigs of fresh oregano

3 sprigs fresh marjoram

7 sprigs fresh thyme

0 kosher salt and pepper, as needed

1.5 lb sheep's milk ricotta

1.5 c plus 3 tablespoons all-purpose flour, plus more for dusting a work surface

3 egg yolks

1 lb dried pasta

2.5 sticks, unsalted butter

1 c parmesan cheese, grated

2 l lamb bones with plenty of marrow

4 garlic cloves, peeled and lightly crushed

1 (750ml) bottle fruity red wine

2 (28oz) cans tomatoes

2 (1lb) lamb loins

9 T extra-virgin olive oil, separated

3 large carrots, chopped

4 stalks celery, chopped

2 large yellow onions, chopped

0 water, enough to cover the bones by about 1 inch for stock

3 c fresh morel mushrooms

3 T shallots, minced

3 T champagne vinegar

0 big handful of fresh pea tendrils

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