PAN SEARED LOIN OF LAMB WITH MUSTARD AND WINE SAUCE

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Ingredients:

  • 6 cloves garlic, paste

  • 2 Tablespoons rosemary shoots, minced
  • 2 Tablespoons EVOO
  • 2 teaspoons black pepper
  • ½ cup Dijon mustard
  • 3 Tablespoons white wine
  • 2 lamb loins (boneless- save bones and trim for stock)

Method:

For the marinade, mix together garlic, rosemary, oil, pepper, Dijon and wine; rub mixture onto lamb loins; refrigerate on a non-reactive platter for 8 hours. Remove from refrigerator 1 hour before cooking to come to room temperature. Season with sea salt before searing.

In wide bottom pre-heated skillet, add a little EVOO to cover bottom. Over medium high heat, place loins in one at a time to sear completely 5-7 minutes turning to get all sides caramelized. Remove at about 130F to rest on cutting board, reserving pan drippings for sauce. (if excess oil, skim off)

Wine Sauce



Ingredients:

  • Remove lamb to board to rest.

  • 2 shallots, minced
  • 1 teaspoon dijon mustard
  • 2 cups red wine
  • 2 cups lamb demi stock or use another demi like beef stock

Method:

Saute shallots in same pan with drippings; add wine and stock to deglaze. Bring up to simmer and reduce to maintain simmer until liquid reduces to about half . Season with sea salt, coriander and pepper. Slice loin; serve with about one ounce sauce.




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