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Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce Recipe

Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce

Bobby Flay

Recipe courtesy Bobby Flay

Show: Emeril LiveEpisode: Irish Pub Grub

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (5)

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Average Rating:

Total Reviews: 5

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  • on April 05, 2010

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    We had a large gathering for Easter. The lamb loin was extraordinary. Leave it to Bobby Flay to produce a meal that was quite successful. Thanks again.

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  • on March 22, 2009

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    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.

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  • on June 28, 2006

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    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 sugar

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  • on March 12, 2005

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    I'm not seeing the mint oil receipe...is this store bought or does Bobby Flay have receipe for this????

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  • on March 07, 2005

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    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 you

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