Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce

Ingredients

• 3 tablespoons caraway seeds 
• 3 cups chicken stock see 
• 2 tablespoons dijon mustard 
• 1 cup cooking wine dry red
• 3 tablespoons fennel seeds 
• 2 tablespoons mint leaves fresh thinly sliced
• 4 servings kosher salt and pepper black freshly ground
• 1  lamb loin fillet 
• 3 tablespoons olive oil 
• 2  shallots finely sliced
• 2 tablespoons whole-grain mustard 

Equipment

• frying pan
• oven
• whisk
• stove

Directions

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