Hearty and rustic, this lamb loin is an impressive anchor for any menu. Bold red wine sauce balances the earthiness of mushrooms and lamb. Try this roast with steamed haricots verts (small green beans) and brown rice.
Place the mushrooms in a food processor and process until finely chopped. If you do not have a food processor, finely chop the mushrooms by hand. Remove any resulting liquid from the mushrooms by placing them in a paper towel and gently squeezing. Transfer the chopped mushrooms to a large plate.
Sprinkle the lamb loins all over with salt and pepper, then rub the mustard all over the loins, avoiding the ends. Roll loins in mushrooms on the plate, pressing down gently to make sure the mushrooms adhere well.
Heat oil in a large skillet over medium high heat. Add lamb and sear on all sides. This should take about 3 minutes per side. Once seared, either reduce the heat to medium and continue to cook, covered, on the stove or transfer the uncovered skillet to a 350°F oven and continue to cook until lamb is medium rare (125°F internal temperature), or longer if desired. Remove the loins from the skillet and let them sit for a few minutes prior to slicing so that the meat redistributes its natural juices.
Meanwhile, add wine, broth and sugar to the skillet and simmer on medium high heat until it reduces so that it is thick enough to coat the back of a spoon. (The sauce should reduce by approximately half of its volume.)
Slice each loin on a bias into eight slices. Drizzle some sauce on the bottom of each plate and arrange four slices of lamb on top. Top with thyme and serve.
Image Credit: Mushroom-Crusted Lamb Loin with Red Wine Glaze
from NUTRITIONCLUB http://nutritionclub.ca/mushroom-crusted-lamb-loin-with-red-wine-glaze/
from Nutrition Club Canada https://nutritionclubca.wordpress.com/2015/12/16/mushroom-crusted-lamb-loin-with-red-wine-glaze/
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