Serves : 4
Ingredients :
1-1/2 lb Lamb boneless loins, defrosted 750 g
2 tbsp Olive Oil 30 ml
1/4 cup White Wine Vinegar 50 ml
1/2 cup Chicken Stock 125 ml
1 cup Whipping Cream 250 ml
2 tbsp Butter, Cut in bits 30 ml
2 tbsp Dijon Mustard 30 ml
Pinch Dry Mustard Pinch
  Salt and pepper  
Directons :

Dry loins well with paper towels. In ovenproof skillet, heat oil and brown loins over high heat about 5 minutes, turning to brown all sides. Transfer skillet to preheated 400°F (200°C) oven and roast uncovered, 10 minutes. Remove to heated platter and cover to keep warm.

Pour vinegar into pan drippings and place over high heat; bring to boil, scraping up any brown bits in pan. Boil to reduce vinegar to about 1 tablespoon (15 ml). Stir in stock; then gradually stir in cream. Simmer over medium heat, stirring constantly, about 5 minutes or until thickened. Remove pan from heat and gradually whisk in butter. Blend in mustards. Taste and add salt and pepper. Spoon sauce over meat.