Loin of Lamb in Provence Crust with Dijon Mustard               

 tags (edit): @3 Star @Tried @Vogel Main Dish  

 

Using herbs typical of the Provence in southern France and the Mediterranean areas, this tender loin of lamb in herbal crust is roasted to perfection. A perfect main course for the spring menu. Quick and easy, each thick slice is rosy and succulent. Suggested vegetables: a spring medley of steamed vegetables such as young carrots, sliced lengthwise, courgettes (zucchini) baby tomatoes, purple or green broccoli or cauliflower florets and roasted or parsley butter potatoes. http://www.epicureantable.com/recipes/L/lambloin.htm

Ingredients

2 pounds Lamb Loin Bone Removed
to taste Salt And Pepper
2 tablespoon Fresh Rosemary Minced
2 tablespoon Thyme Minced
2 tablespoon Parsley Minced
1 ea clove Garlic Minced
3 tablespoon Dijon Mustard Whole Seed
Olive Oil For Searing
 

Instructions
 Preheat oven to 400.

GARNISH:
Put the peeled and trimmed pearl onions into a medium pan. Mix sugar into water and add this mixture to the onions. Cover with a round of parchment paper. Put onions over medium-high heat and cook down, shaking the pan occasionally, until the onions are a rich, roasted color and are soft.

In a separate pan, render the lardons and cook the button mushrooms in the bacon fat over medium heat until cooked through and tender.

LAMB:
Mince the herbs and, if you have it, macerate (crush) them in a mortar. Add a few pinches of salt, a few gratings of pepper, the minced garlic, and mustard. Mix well. Set aside.

Heat a few tablespoons of oil in a heavy pan and quickly brown the lamb loin on all sides. Remove to a plate or cutting board and spread a little of the herb mixture on the underside of the loin before placing (underside down) in an oiled roasting pan. Spread the rest of the mixture over the loin, including the ends.

Roast in the hot oven for about 20 minutes (30 minutes for medium rare, 35-40 minutes for medium). Remove, loosely covered with aluminum foil and allow to rest 5 minutes more before slicing into thick slices.

Dress the plate with a few pearl onions and mushrooms.

TIP: Always serve lamb hot and on warmed plates. The fat of the lamb (which is also in the juices) hardens quickly even when cooled a few degrees

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Yields: 4 Servings
    

notes: 

Cuisine:   French

Main Ingredient: