Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 827
- Total Fat
- 62
- Saturated Fat
- 23
- Carbohydrates
- 20
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 37
- Cholesterol
- 138
- Sodium
- 1243
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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.