Ingredients:

  • 2 lbs (900g) lamb loin, trimmed
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup (240ml) lamb or vegetable stock
  • 2 tablespoons red wine (optional)
  • 1 tablespoon cornstarch (mixed with 2 tablespoons water for thickening)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Pat the lamb dry with paper towels. In a small bowl, combine minced garlic, chopped rosemary, thyme, Dijon mustard, salt, pepper, and olive oil creating a paste.
  3. Rub the herb paste all over the lamb loin, coating it evenly.
  4. Place the lamb in a roasting pan. Roast in the preheated oven for about 30-40 minutes, until the internal temperature reaches 130°F (54°C) for medium-rare.
  5. Remove from the oven and let rest for 10 minutes before slicing.
  6. In the same roasting pan, add stock and red wine (if using) to deglaze, scraping up the delicious bits. Simmer and thicken with cornstarch slurry if desired.