Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce
3 tablespoons caraway seeds
3 tablespoons fennel seeds
1 (2 pound) lamb loin
Salt and freshly ground 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
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 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 three-quarters. 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.