Lamb Loin Roast "Maison d'Or"

Instructions

1. 1

   Trim the lean central part of the lamb away from the bones and fat. Season it with salt and pepper.

2. 2

   In a large ovenproof skillet or roasting pan over medium-high heat, heat the olive oil with the garlic cloves until the garlic browns a little and becomes fragrant. Brown the lamb all over, then put the pan into the preheated oven.

3. 3

   While the lamb is roasting, make the sauce. Combine all the sauce ingredients except the eggs and butter in a small saucepan. Cook over low heat until almost all the liquid has been absorbed or evaporated. Set aside.

4. 4

   In a metal bowl set in a saucepan of gently boiling water, whisk the egg yolks until they change to a pale yellow color. Add the butter to the eggs, a little at a time, whisking constantly. When the sauce is fluffy, add the mushroom mixture to the sauce. Keep warm.

5. 5

   When the lamb is done to your liking remove it from the oven and let it rest for 15 minutes. When ready to serve, slice the noisettes about 3/4 inch thick. Serve two slices per person with the sauce spooned generously over the top.