Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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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