Mustard-rubbed Lamb Loin With Blackberry Mustard Sauce

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• 2 tablespoons brown mustard seeds
• 1/2 teaspoon fennel seed
• 1 teaspoon coriander seed
• 1/2 teaspoon cumin seed
• 1/2 teaspoon whole black peppercorn
• 1 teaspoon dried thyme
• 2 teaspoons dry mustard
• 1/2 teaspoon ground ginger
• 1/2 teaspoon coarse salt
• 1/2 teaspoon sugar
• 2 lbs lamb tenderloin
• 2 tablespoons dijon mustard
• 2 tablespoons dry wine
• 1 (14 1/2 ounce) can chicken stock
• 1 tablespoon flour
• 1/2 pint blackberry
• 2 teaspoons fresh thyme, chopped, for garnish

Recipe

• 1 in a dry skillet over med heat, place mustard seed, fennel, coriander, cumin, and peppercorns. keep moving skillet, to keep the seeds from burning; cook until aromatic, about 2 minutes. (mustard seeds will begin to pop).
• 2 transfer to a spice grinder, or use a mortar and pestle to finely chop the spices, but do not grind completely to a powder. transfer to a small bowl and add the thyme, dry mustard, ginger, 1/2 tsp salt, and sugar. set aside.
• 3 heat oven to 425°f rub lamb with 1 tbsp dijon mustard, sprinkle with 1/2 tsp salt and 2 tbsp spice mixture.; pat with hands to stick. spray a small roasting pan with cooking spray and place lamb in pan.
• 4 bake about 25 minutes, transfer to cutting board and let rest covered loosely with foil.
• 5 place roasting pan on stove over med-high heat, stir in wine and deglaze the pan. stir in chicken stock. cook, stirring occasionally, until reduced by half, about 5-7 minutes.
• 6 whisk together flour and 1/4 cup water, then whisk into the sauce. whisk in remaining tablespoon dijon mustard; cook until mixture thickens, 2-3 minutes. stir in the berries; cook until they begin to soften, about 2 minutes.
• 7 slice lamb, transfer to a platter, and serve with the sauce. garnish with fresh thyme if desired.