Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce

Deselect All

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