CARAWAY AND FENNEL CRUSTED LOIN OF LAMB WITH MUSTARD SAUCE RECIPE

Caraway And Fennel Crusted Loin Of Lamb With Mustard Sauce Recipe image

Provided by á-170456

Number Of Ingredients 33

Ingredients

BRAISED NAPA CABBAGE:
3 tablespoons caraway seeds
3 tablespoons fennel seeds
1 lamb loin - (abt 2 lbs)
Salt to taste
Freshly-ground black pepper to taste
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
2 pounds Napa cabbage thinly sliced
1 cup red wine vinegar
2 tablespoons honey
2 cups chicken stock
Salt to taste
Freshly-ground black pepper to taste
2 tablespoons fresh mint thinly sliced
YUKON GOLD MASHED POTATOES:
3 pounds Yukon Gold potatoes peeled, quartered
1 cup heavy cream
Green Garlic Butter (see below)
Salt to taste
Freshly-ground black pepper to taste
GREEN GARLIC BUTTER:
4 ounces unsalted butter slightly softened
6 garlic cloves finely chopped
3 tablespoons chopped parsley
3 tablespoons chopped cilantro
Salt to taste
Freshly-ground black pepper to taste

Steps:

Preheat oven to 400 degrees. 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. Serve with Braised Napa Cabbage and Yukon Gold Mashed Potatoes. Braised Napa Cabbage: Preheat oven to 400 degrees. Place cabbage in a roasting pan, stir in the vinegar, honey, and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint. Yukon Gold Mashed Potatoes: Place the potatoes in a large saucepan, cover with cold water, and add 2 tablespoons of salt. Bring to a boil and cook until soft. Drain well and place back in the pan over low heat. Add the cream and green garlic butter and mash until smooth. Season with salt and pepper, to taste. Green Garlic Butter: Place the butter, garlic, and herbs in a food processor and process until smooth. Season with salt and pepper. This recipe yields 4 servings.