Caraway and Fennel Crusted Loin of Lamb with Mustar

Name: Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons caraway seeds; 3 tablespoons fennel seeds; 1 lamb loin, about 2 pounds; Kosher salt and freshly ground black pepper; 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 leaves

Servings: persons

3 tablespoons caraway seeds
3 tablespoons fennel seeds
1 lamb loin, about 2 pounds
Kosher salt and freshly ground black pepper
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 leaves

1
Preheat oven to 400 degrees F.
2
Place the seeds in a coffee grinder and grind to a powder.
3
Place the mixture on a plate.
4
Season the loin with salt and pepper to taste and dredge on all sides with the spice mixture.
5
Heat the oil in a medium skillet over high heat until almost smoking.
6
Sear the lamb on all sides until golden brown.
7
Transfer the lamb to the oven and roast for 8 to10 minutes for medium-rare doneness.
8
Remove and let rest.
9
Place the skillet on top of the stove over high heat.
10
Remove all but 2 tablespoons of the fat.
11
Add the shallots and cook until soft.
12
Add the wine and cook until reduced by 3/4.
13
Add the stock and cook until reduced by half.
14
Whisk in the mustards and season with salt and pepper to taste.
15
Remove from the heat and stir in the mint.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons caraway seeds, 3 tablespoons fennel seeds, 1 lamb loin, about 2 pounds, Kosher salt and freshly ground black pepper, and more.

Yes, Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions