Paris for less

Have you been to Paris lately? No? Me neither. And I don't think I will be going anytime soon. But this post's dish always seems to me like proper parisian bistrot food. (Its' not actually, I made it up, but never mind that). A little french touch, to be whipped up in the realm of your own kitchen. That's something, isn't it?

Loin of lamb with mustard and vermouth sauce (serves two)

• 300g loin of lamb
• some oil for frying
• salt and pepper
• 1 dl dry vermouth
  
• two heaped tablespoons moutarde à l'ancienne (the one with the grains)
• 2 tablespoons sour cream

Turn the oven on (90°) and preheat a oven-proof dish for the meat and the plates you want to use. Season the meat with salt and pepper and fry in the hot oil for about ten minutes until nicely browned on all sides. Place the meat on the preheated dish and put in the oven for about thirty minutes. Add the vermouth to the frying pan and simmer for a while, scraping at the bottom of the pan in order to dissolve the residue left by the meat. Then add the mustard and sour cream and simmer a little longer until the sauce thickens. Season with pepper and set aside until the meat is done, then reheat. Cut the meat into thick slices and arrange on the warmed plates, then drizzle with the sauce. Serve with mashed potatoes and some greens; we had green beans with a little grated lemon zest, olive oil and sea salt.
Bon appétit!