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Lamb Loin, Dijon Mustard and Pepper Sauce

Lamb Loin, Dijon Mustard and Pepper Sauce

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This sauce is a good match for the lamb, and also goes very well with the sweet potato gratin.  Brilliant! A good rich dish for a cold Winter evening.

Recipe

Ingredients

Kumara Gratin

  • 600g (1.5 pound) Kumara or Sweet Potato
  • 300 ml (1 1/4 cup) Cream
  • Salt, fresh ground pepper

Lamb and Mustard Sauce

  • 250 g (1/2 pound) Lamb Loin
  • 30 ml (1 tbsp) canola oil
  • 30 g (1 tbsp) butter + 50 g (11/2 oz) butter
  • 100 g (3 oz) French shallots
  • 500 ml (2 cups) Dry white wine
  • 30 ml (1 tbsp) Dijon Mustard
  • 30 ml (1 tbsp) Mignonette ( Coarsly fresh ground black pepper)
  • Salt

Set up

  1. Pre-heat oven to 275 °C (400 °F).
  2. Peel and slice the kumara / sweet potato thinly.
  3. Place the kumara / sweet potato slices in an oven proof container in layers.
  4. Season the kumara / sweet potato lightly with salt & pepper.
  5. Pour the cream over the kumara / sweet potato.
  6. Put in the oven and cook for 45 minutes or until the vegetable is cooked.
  7. Peel and dice the shallots in small dice.

Preparation

  1. Heat an oven-proof frying pan with the canola oil and 30 g butter until the butter starts to foam.
  2. Salt the lamb loin lightly.
  3. Put the lamb in the frying pan and brown quickly on all sides.
  4. Put in the oven for 10 minutes (or a bit longer if you prefer your meat more cooked than medium-rare).
  5. Remove the pan from the oven, and the lamb from the pan.
  6. Place the lamb on a plate, cover with aluminium foil.
  7. Put the pan on an element on high heat.
  8. Add the diced shallots and cook until soft.
  9. Deglaze ( Pour a liquid in a pan and rub the bottom of the pan with a spoon.) the pan with the white wine.
  10. Reduce ( Boil down the liquid) until you have only about 100 ml (1/3 cup) of liquid in the pan.
  11. Turn the heat down, add the mignonette and the mustard. Mix well.
  12. Strain the sauce through a fine sieve.

Finish

  1. Bring the sauce to a light simmer.
  2. Add 50 g of cold butter and stir it in quickly. Use the monter au beurre technique.
  3. Slice the lamb.
  4. Place the kumara gratin on a plate, with the lamb on top. Spoon a bit of sauce.
  5. This was served with panfried spinach.

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