Loin of Lamb with Currant Sauce

Chef Robert Reynolds, The Chef's Studio, Portland, Oregon

Josephine Araldo, who was my mentor in San Francisco used to laugh at the idea of the green jelly the English use with lamb. The idea of the mint was right. It was the rest of the construct that got her going. What follows is her version of mint sauce to accompany lamb, such as the exceptional 100 percent grass-fed lamb raised in the Idaho mountains by Lava Lake Lamb. This recipe pairs perfectly with pinor noir because the flavors in the dish don't blur, so as the wine "finds" each element - meat, currant, mustard, mint - it responds in kind and elevates the communion between food and wine.

• 1 Lava Lake Lamb loin *
• 1 tablespoon butter, plus more to taste
• 2 cups veal stock or good quality chicken stock
• 1 tablespoon extra virgin olive oil
• salt
• freshly ground pepper
• 2 tablespoons currants
• 1 tablespoon Dijon mustard, plus more to taste
• 3 tablespoons chiffonade of mint

* You may substitute leg of lamb, should roast, or chops - any cut that may be sliced into medallions.

Remove and reserve any trimmings and the silver skin from the lamb loin. Discard any fatty trim. Heat 1 tablespoon butter in a small saucepan, and brown the reserved trimmings well. Discard butter from the pan, add stock and reduce liquid by half. Strain and reserve the remaining liquid.

Cut loin into one-third inch thick medallions. Pound the medallions to one and a half times their original area. Heat a heavy skillet and brush with olive oil. Sear half of the medallions for about one minute, or until the meat starts to brown. Turn and season with salt and pepper. Cook each medallion for another 15 seconds. Remove the lamb from skillet and keep warm on a plate. Repeat the searing process with the remainder of the medallions.

Discard any fat remaining in the skillet and deglaze the pan using the reduced stock. Add currants and remove the sauce from heat. Whisk in mustard; the sauce should emulsify at once. Add salt, more mustard, or butter to taste, as well as a any juices from the resting lamb. Finally, add the mint chiffonade. Arrange medallions on a plate, add sauce, a final grind of pepper and serve.

Serves six. This dish pears beautifully with a gratin of potato and a pinot noir.

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