Loin of lamb with white wine sauce

A decadent but delicious meal.

Evenly scatter the Lamb or Roast Rub on a board or plate and roll the loin in the spice blend to coat. Heat the olive oil in a sauté pan and brown the loin until caramelized and golden on all sides. Cooking time will depend on the thickness of the loin. For medium to medium rare, cook for approximately 4 - 5 minutes in total, turning to brown all over. Remove and set aside in a warm place. To make the lamb jus, add the flour to the remaining pan juices and allow to cook for 30 seconds. Gradually add the white wine whisking all the time, once all combined add the NoMU Lamb Stock and water. Allow to simmer over a medium heat for 5 – 7 minutes. Lastly add in the butter to enrich the sauce and whisk until the sauce is glossy and smooth. Strain and serve piping hot spooned over the lamb with blanched asparagus and potato bake.

Serves: 2

Tip: Loin of lamb is rather decadent but so delicious.  You can also use a rack of lamb or individual loin chops.