Lamb in Mustard Sauce with Shallots
Preheat oven to 180°C (approximately 360°F) (fan: Level 3-4: 160°C (approximately 320°F)). Rub the lamb with salt and pepper. Heat the oil in a pan. Sear the lamb on both sides. Deglaze with red wine vinegar. Turn and cook briefly. Remove and place on a lined baking tray. Bake for 15-20 minutes. Peel the shallots and chop coarsely. Add the butter and bay leaf into the cooking juices and braise the shallots briefly. Pour in the cream and stir in the mustard. Gently simmer for 2-3. Season with salt and pepper. Cut the lamb into slices. Garnish with chives and serve with the shallot mustard sauce.