for 4 person

Meat

3 tbsp	peanut oil
½ tbsp	mustard seeds
1	garlic clove, pressed
1	organic lemon, , use half of grated zest and 1 tbsp of juice
2 tbsp	thyme leaves
3	lamb loins (each approx. 200 g)
½ tsp	salt
1 tbsp	peanut oil

Sauce

1 tbsp	peanut oil
1	onion, chopped
1 tbsp	Fine Food Carribbean Curry
2 tbsp	mango chutney
2 dl	meat bouillon
½ dl	white wine
2 tbsp	single cream for sauces
	salt and pepper to taste

How it's done

Meat

Combine the oil with all the ingredients up to and including the thyme. Coat the lamb loins with the mixture, cover and marinate for approx. 30 mins. Preheat the oven to 80°C, warm the platter and plates. Season the meat. Heat the oil in a non-stick frying pan. Brown the lamb loins for approx. 1 1/2 mins. each side and transfer to the warmed platter.

Finish cooking for approx. 35 mins. in the centre of an oven preheated to 220 °C (core temperature: 52-55°C). The meat can then be kept warm at 60 °C for up to 30 mins.

Sauce

Heat the oil and sauté the onion. Add and briefly cook the curry and chutney. Pour in the stock and wine, bring to the boil. Simmer the liquid for approx. 5 mins., strain. Add the cream, bring back to the boil, season.

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