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3 lbs lamb loin
3 Tbsp herbs de Provence
2 Tbsp blended oil
salt & pepper
1 cup Sonoma Mustard Sauce, below
Sonoma Mustard Sauce:
1 Tbsp blended oil
1 carrot, diced
1 medium onion, diced
1 bunch rosemary
1 stalk celery, diced
1 quart orange juice
1 cup white wine
1 cup Dijon mustard
1 cup whole grain mustard
1 Tbsp honey
2 Tbsp heavy cream
salt & pepper
2 Tbsp butter, room temperature
Preheat oven to 350 degrees.
Rub whole lamb loin with salt & pepper and herbes de Provence. Heat the oil in an ovenproof skillet over high heat. Sear the lamb on all sides to enclose the juices. Drain excess oil. Put the lamb in the oven for about 10 minutes for medium rare - medium. Transfer to a platter and keep warm.
Mustard suce: Heat the oil in a medium saucepan. Over medium heat, cook carrot, onion, rosemary & celery until tender. Add orange juice and white wine. Reduce by half. Add mustards & honey. Mix well. Add cream, mix and bring to a simmer. Strain sauce and season with salt & pepper. Whisk in butter to finish.
Serve with roasted or mashed potatoes and sautéed greens or roasted asparagus.
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