Serves :
4
Ingredients :
| 1-1/2 lb | Lamb boneless loins, defrosted | 750 g |
| 2 tbsp | Olive Oil | 30 ml |
| 1/4 cup | White Wine Vinegar | 50 ml |
| 1/2 cup | Chicken Stock | 125 ml |
| 1 cup | Whipping Cream | 250 ml |
| 2 tbsp | Butter, Cut in bits | 30 ml |
| 2 tbsp | Dijon Mustard | 30 ml |
| Pinch | Dry Mustard | Pinch |
| Salt and pepper |
Directons :
Dry loins well with paper towels. In ovenproof skillet, heat oil and brown loins over high heat about 5 minutes, turning to brown all sides. Transfer skillet to preheated 400°F (200°C) oven and roast uncovered, 10 minutes. Remove to heated platter and cover to keep warm.
Pour vinegar into pan drippings and place over high heat; bring to boil, scraping up any brown bits in pan. Boil to reduce vinegar to about 1 tablespoon (15 ml). Stir in stock; then gradually stir in cream. Simmer over medium heat, stirring constantly, about 5 minutes or until thickened. Remove pan from heat and gradually whisk in butter. Blend in mustards. Taste and add salt and pepper. Spoon sauce over meat.
