Roasted Lamb with Dijon Mustard and Thyme

1. 1

   Preheat the oven to 350.

2. 2

   Season the lamb with salt and pepper.

3. 3

   Heat the olive oil in a large skillet.

4. 4

   Add 2 lamb loins and brown on all sides over high heat.

5. 5

   Remove the loins to a platter and repeat with the remaining lamb.

6. 6

   Let cool.

7. 7

   Pour off the fat from the skillet.

8. 8

   Add the wine and water and simmer over moderate heat for 5 minutes, scraping up the browned bits from the bottom of the pan.

9. 9

   Strain this lamb jus into a small saucepan.

10. 10

    Brush the lamb loins with the mustard and arrange on a baking sheet.

11. 11

    Sprinkle with the chopped thyme leaves and roast in the oven for 15 to 20 minutes for medium rare.

12. 12

    Transfer the lamb to a cutting board.

13. 13

    Bring the reserved lamb jus to a simmer over moderate heat and cook until it has reduced by one-fourth, about 4 minutes.

14. 14

    Whisk in the butter and season with salt and pepper.

15. 15

    Slice the lamb crosswise into 1/2-inch medallions.

16. 16

    Drizzle with the jus, garnish with the thyme sprigs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.