2 tbsp Smak Dab White Wine Herb or Curry Dijon Mustard
1 small shallot, finely minced
1 clove garlic, finely chopped
½ tsp freshly chopped rosemary
½ cup dry red wine (such as Merlot or Cab Sav)
1 cup good quality beef stock
1 tsp Smak Dab Mustard (any flavour will do!)
2 tbsp cold butter, but into small cubes
Directions
Preheat the oven to 400 degrees F. Trim the fat cap off the top of the lamb if it needs, and season all over with salt and pepper. Add 2 tsp of oil to a pan, and sear all sides of the lamb on medium high until browned. Remove from the heat to cool.
In a bowl, combine the breadcrumbs, herbs, garlic, a pinch of salt and pepper. Add 1 tbsp of olive oil and mix well.
Place the lamb in a roasting pan. Spread the mustard all over the top of the lamb (the meaty side) in an even layer. Press the breadcrumb mixture onto of the mustard, gently pat so it forms a crust.
Roast on the top half of the oven until the temperature reaches 140-145 degrees for medium rare, about 30-35 minutes. Roast longer if you like it more well done.
Remove from the oven, take the lamb out of the pan and allow to rest for 5-10 minutes.
While the lamb is resting, make the sauce. Place the roasting pan on the heat, turn to medium and add the shallots, garlic, and rosemary. (There should be a little bit of fat and juice from the drippings of the lamb, so you shouldn’t need to add any liquid. If you do, just add ½ tsp olive oil) Sautee lightly until the garlic is fragrant, about 5 minutes, and scrap up the caramelized bits from the bottom of the roaster. Add the red wine and let reduce by about half, stirring constantly. Add the beef stock and mustard, reduce by half again. Taste and season with salt and pepper.
Lastly, turn off the heat and remove the pan from the heat. Add the cold butter and whisk until incorporated into the sauce and it’s silky smooth. Pour the sauce into a serving vessel.
