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