Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce

Recipe courtesy Bobby Flay

Show: Emeril LiveEpisode: Irish Pub Grub

Rated: 5 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
20 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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Ingredients

3 tablespoons caraway seeds
3 tablespoons fennel seeds
1 lamb loin, about 2 pounds
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 shallots, finely sliced
1 cup dry red wine
3 cups chicken stock
2 tablespoons whole-grain mustard
2 tablespoons Dijon mustard
2 tablespoons thinly sliced fresh mint leaves

Directions

Preheat oven to 400 degrees F.

Place the seeds in a coffee grinder and grind to a powder. Place the mixture on a plate. Season the loin with salt and pepper to taste and dredge on all sides with the spice mixture. Heat the oil in a medium skillet over high heat until almost smoking. Sear the lamb on all sides until golden brown. Transfer the lamb to the oven and roast for 8 to10 minutes for medium-rare doneness. Remove and let rest.

Place the skillet on top of the stove over high heat. Remove all but 2 tablespoons of the fat. Add the shallots and cook until soft. Add the wine and cook until reduced by 3/4. Add the stock and cook until reduced by half. Whisk in the mustards and season with salt and pepper to taste. Remove from the heat and stir in the mint.

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Comments & Reviews

recipe Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce
Tricia Long Beach, CA 03-22-2009
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The Sauce was Excellent
Rated: 5 stars out of 5

My husband sent me on the hunt for a nice sauce to go with a pork loin, preferably one without flour (he's low-carbing it). ... With the substitution of parsley for mint, this sauce was perfect for the pork - so good, I now want to make the original recipe.Read more
recipe Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce
Kristen Los Angeles, CA 06-28-2006
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Mint Oil
Rated: 5 stars out of 5

From Steve Reynolds' recipe, excerpted from Diana Henry's book The Gastropub Cookbook, a guide to more than 150 dining pubs... in Britain and Ireland. Mint oil 100 ml (3 1/2 fl oz) mild olive oil 3 large sprigs mint, stems removed 1.25 ml (1/4 tsp) caster (superfine) sugarRead more
recipe Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce
Anonymous 03-12-2005
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Mint Oil
Rated: 4 stars out of 5

I'm not seeing the mint oil receipe...is this store bought or does Bobby Flay have receipe for this????
recipe Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce
Anonymous 03-07-2005
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?where's the mint oil used by Bobby ? ? ? ?
Rated: 4 stars out of 5

Hi, I haven't used this recipe yet. I want to, but I want to make the mint oil Bobby used for it during the show. Please... tell me how to find that recipe. Thank youRead more