Roasted Lamb with Dijon Mustard and Thyme

• Four 12- to 14-ounce boneless lamb loins
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 1/3 cup red wine
• 1/3 cup water
• 2 tablespoons Dijon mustard
• 1/4 cup chopped thyme leaves, plus thyme sprigs for garnish
• 1 teaspoon unsalted butter

1. Preheat the oven to 350.
2. Season the lamb with salt and pepper.
3. Heat the olive oil in a large skillet.
4. Add 2 lamb loins and brown on all sides over high heat.
5. Remove the loins to a platter and repeat with the remaining lamb.
6. Let cool.
7. Pour off the fat from the skillet.
8. Add the wine and water and simmer over moderate heat for 5 minutes, scraping up the browned bits from the bottom of the pan.
9. Strain this lamb jus into a small saucepan.
10. Brush the lamb loins with the mustard and arrange on a baking sheet.
11. Sprinkle with the chopped thyme leaves and roast in the oven for 15 to 20 minutes for medium rare.
12. Transfer the lamb to a cutting board.
13. Bring the reserved lamb jus to a simmer over moderate heat and cook until it has reduced by one-fourth, about 4 minutes.
14. Whisk in the butter and season with salt and pepper.
15. Slice the lamb crosswise into 1/2-inch medallions.
16. Drizzle with the jus, garnish with the thyme sprigs and serve.

lamb loins, salt, olive oil, red wine, water, mustard, thyme, unsalted butter

Taken from www.foodandwine.com/recipes/roasted-lamb-with-dijon-mustard-and-thyme (may not work)