Herb-Crusted Veal (...Lamb) Loin

I'm now getting into the dishes with ingredients that are completely foregin to me. Like Veal. We don't eat veal at all. Not for any reason in particular, but because it's just not something I go out to buy and eat.

That's one of the things I'm loving about this challenge, is that I'm pushed a little out of my comfort zone. I'm leaning new techniques and eating things I wouldn't generally try. And loving it all.

But, when I went to look for a Veal loin here to cook I couldn't find one. So settled on Lamb instead. I understand that the flavour is different, but I'm working with what I have available to me.

This dish I love. I'm already planning on cooking it again this weekend for guests. It was so so so easy too. Brown the loin in the pan. Cover in the mustard and lemon combo. Oven bake for 10 min. Rest for 10 min. Roll in the chopped herbs. Easy. The meat was so well rested and just blushing when I cut it, just the way it should be.

The actual recipe is just for the Veal Loin alone, so I added pureed carrots and steamed beans and asparagus to the dish for dinner. Married so well together.

And just to top it off I cooked the juices from the Lamb in a sauce pan and thickened them with some Arrowroot flour for a jus to top the lamb off. The icing on the cake. Perfection.