Sear the meat in a pan that is not too small, about 5 minutes on each side. Then remove from the pan and place in the oven at 100 °, ideally until the sauce is ready, but no longer than 10 minutes.
At medium heat, remove the frying set in the pan with the cream. Then stir in the mustard until it is completely mixed with the cream. Stir in more or less mustard to taste. Then let the sauce reduce a little and season with salt and pepper.
Take the lamb out of the oven, let it rest for about 1 minute and then serve in the sauce.
Duchess potatoes or croquettes or French fries are an excellent accompaniment.
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