Roasted Lamb with Dijon Mustard and Thyme

  • Servings: 8

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  • Four 12- to 14-ounce boneless lamb loins
  • Salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1/3 cup red wine
  • 1/3 cup water
  • 2 tablespoons Dijon mustard
  • 1/4 cup chopped thyme leaves, plus thyme sprigs for garnish
  • 1 teaspoon unsalted butter

How to make this recipe

  1. Preheat the oven to 350°. Season the lamb with salt and pepper. Heat the olive oil in a large skillet. Add 2 lamb loins and brown on all sides over high heat. Remove the loins to a platter and repeat with the remaining lamb. Let cool.

  2. Pour off the fat from the skillet. Add the wine and water and simmer over moderate heat for 5 minutes, scraping up the browned bits from the bottom of the pan. Strain this lamb jus into a small saucepan.

  3. Brush the lamb loins with the mustard and arrange on a baking sheet. Sprinkle with the chopped thyme leaves and roast in the oven for 15 to 20 minutes for medium rare. Transfer the lamb to a cutting board.

  4. Bring the reserved lamb jus to a simmer over moderate heat and cook until it has reduced by one-fourth, about 4 minutes. Whisk in the butter and season with salt and pepper.

  5. Slice the lamb crosswise into 1/2-inch medallions. Drizzle with the jus, garnish with the thyme sprigs and serve.

Suggested Pairing

A concentrated Merlot, with its palate-cleansing tannins, is a bright contrast to the lamb.

Contributed By Photo © Amy Neunsinger Published June 2000

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