LAMB
2 boneless Texas lamb loins, about 1 pound each, trimmed
salt to taste
1 teaspoon freshly ground pepper
1 teaspoon dried herbes de Provence
1 teaspoon Texas honey
1 teaspoon Dijon mustard
1 teaspoon whole-grain mustard
2 tablespoons Texas extra-virgin olive oil
Cut lamb into 8 equal portions, and rub with salt, pepper, and herbes de Provence. Combine honey and mustards. To cook lamb medium-rare, heat olive oil over high heat in a 12-inch sauté pan until oil is lightly smoking. Reduce heat to medium high and cook lamb for 3 minutes on first side. Turn, brush cooked side with honey mustard, and cook for 3 minutes. Turn again, brush with honey mustard, and cook for 15 seconds. Remove meat from pan, wrap in foil, and keep warm until ready to serve. Remove juices (if any) from pan and reserve pan and juices for sauce (skim off excess grease).
SAUCE
1 cup red wine, such as Cabernet Sauvignon
1/2 teaspoon fresh Texas lavender buds (a little less if using dried lavender buds, available in bulk spice section)
salt and freshly ground pepper to taste
about 1 cup demi-glace (homemade, or make from packaged demi-glace concentrate, often stocked with soup mixes)
1/2 cup microgreens (baby lettuces and herbs) for garnish (optional)
Place lamb pan over high heat and deglaze with wine. Add lavender buds and lightly season with salt and pepper. Reduce wine to 1/4 cup. Add enough prepared demi-glace to the reserved lamb juices (if any) to make 1 cup and return to pan. Reduce to 1/2 cup. Let cool until grease rises to top; skim off grease with a spoon or ladle and strain sauce. Keep warm until ready to serve.
To serve: Cut each portion of lamb into 3 slices, arrange attractively on 8 plates, and drizzle with sauce. Serve with South Texas Ratatouille and garnish plate with microgreens. Serves 8.
