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Fennel and Caraway Crusted Loin of Lamb with Mustard Sauce  (Not yet rated)

This Irish lamb dish was featured on the Food Network.

Cal: 967 Fat: 75g Carbs: 16g Protein: 43g Fiber: 1g
More Nutrition...

Original recipe serves 4

Scaling


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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • black pepper ; to taste
  • kosher salt ; to taste
  • 2 tablespoons mint ; thinly sliced
  • 3 cups chicken stock
  • 3 tablespoons caraway seeds
  • 2 shallots ; finely sliced
  • 2 tablespoons mustard powder
  • 1 cup red wine ; dry
  • 2 tablespoons Dijon mustard
  • 2 pounds lamb ; loin
  • 3 tablespoons olive oil
  • 3 tablespoons fennel seeds

  • You will also need: whisk, food processor

    Directions

    Preheat oven to 400F. Grind fennel and caraway seeds into a powder by placing them into a coffee grinder or food processor. 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 loin on all sides until golden brown. Transfer the lamb to the oven and roast for 8 to 10 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 chicken 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. Yields 4 servings.

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