PAN SEARED LOIN OF LAMB WITH MUSTARD AND WINE SAUCE
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)
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)
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.