Lamb Skewers with Grainy Mustard Dipping Sauce

• 1/4 cup vegetable oil
• 1/4 cup finely chopped onion
• 2 tablespoons red wine
• 2 tablespoons rosemary leaves
• 2 garlic cloves, smashed
• 1 tablespoon Dijon mustard
• 3/4 pound boneless trimmed lamb loin, halved lengthwise
• 1/4 cup whole-grain mustard
• 3 tablespoons creme fraiche or heavy cream
• 1 1/2 teaspoons honey
• Cayenne pepper
• Freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• Salt

1. In a blender or mini-processor, combine the vegetable oil, onion, wine, rosemary, garlic and Dijon mustard and blend until smooth.
2. Transfer the marinade to a resealable plastic bag, add the lamb and refrigerate overnight.
3. In a small bowl, combine the whole-grain mustard, creme fraiche, honey and a pinch each of cayenne and black pepper; whisk until smooth.
4. Remove the lamb from the bag and scrape off the marinade.
5. Heat the olive oil in a skillet.
6. Season the lamb with salt and black pepper, add it to the skillet and cook over high heat until browned, about 3 minutes on each side for medium rare.
7. Transfer the lamb to a cutting board, cover with foil and let stand for 10 minutes.
8. Thinly slice the lamb, fold the pieces and spear them on wooden picks.
9. Transfer to a platter and serve immediately with the mustard dipping sauce.

vegetable oil, onion, red wine, rosemary, garlic, mustard, lamb loin, wholegrain mustard, creme fraiche, honey, cayenne pepper, freshly ground black pepper, extravirgin olive oil, salt

Taken from www.foodandwine.com/recipes/lamb-skewers-with-grainy-mustard-dipping-sauce (may not work)