Caraway And Fennel Crusted Loin Of Lamb With Mustard Sauce
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
49
Spice
33
Sweetness
45
Sourness
47
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
3 tbsps
Caraway Seeds3 tbsps
Fennel Seed910 g
Lamb (loin)1
Salt3 tbsps
Olive Oil1 cup
Red Wine (dry)2 cups
Chicken Stock2 tbsps
Grain Mustard (whole)2 tbsps
Dijon Mustard2 tbsps
Mint (fresh, thinly sliced)1 cup
Red Wine Vinegar2 tbsps
Honey1 cup
Heavy Cream6 cloves
Garlic (finely chopped)3 tbsps
Parsley (chopped)3 tbsps
Cilantro (chopped)Directions:
1
Preheat oven to 400 degrees F
2
Place the seeds in a coffee grinder and grind to a powder
3
Place the mixture on a plate
4
Season the loin with salt and pepper to taste and dredge on all sides with the spice mixture
5
Heat the oil in a medium skillet over high heat until almost smoking
6
Sear the lamb on all sides until golden brown
7
Transfer the lamb to the oven and roast for 8 to 10 minutes for medium-rare doneness
8
Remove and let rest
9
Place the skillet on top of the stove over high heat
10
Remove all but 2 tablespoons of the fat
11
Add the shallots and cook until soft
12
Add the wine and cook until reduced by three-quarters
13
Add the stock and cook until reduced by half
14
Whisk in the mustards and season with salt and pepper, to taste
15
Remove from the heat and stir in the mint
16
Serve with Braised Napa Cabbage with Red Wine Vinegar and Mint and Yukon Gold Mashed Potatoes with Green Garlic Butter
17
Preheat oven to 400 degrees F
18
Place cabbage in a roasting pan, stir in the vinegar, honey, and chicken stock and season with salt and pepper
19
Cover with foil and roast in the oven until wilted, about 30 minutes
20
Remove from the oven and stir in the mint
21
Place the potatoes in a large saucepan, cover with cold water, and add 2 tablespoons of salt
22
Bring to a boil and cook until soft
23
Drain well and place back in the pan over low heat
24
Add the cream and green garlic butter and mash until smooth
25
Season with salt and pepper, to taste
26
Place the butter, garlic, and herbs in a food processor and process until smooth
27
Season with salt and pepper