Tenderloin of Welsh Lamb with Herbs and Grain Mustard

Name: Tenderloin of Welsh Lamb with Herbs and Grain Mustard
Cuisine: Swiss
Ingredients: 4x120 g (4½ oz) noisettes of Welsh lamb, cut from the loin; 4x120 g (4½ oz) noisettes of Welsh lamb, cut from the loin; 1 garlic clove, peeled and chopped; 1 sprig thyme; 1 sprig rosemary; 30 ml (2 tablespoons) olive oil; salt and freshly ground pepper; salt and freshly ground pepper; 10 ml (2 teaspoons) each of Dijon and grain mustard; 60 ml (4 tablespoons) finely cut chives (or a mixture of parsley, chives, basil, tarragon); 60 ml (4 tablespoons) finely cut chives (or a mixture of parsley, chives, basil, tarragon); 60 ml (4 tablespoons) finely cut chives (or a mixture of parsley, chives, basil, tarragon); 60 ml (4 tablespoons) finely cut chives (or a mixture of parsley, chives, basil, tarragon); about 200 ml (7 fl oz) Brown Lamb Stock, reduced by half; 5 ml (1 teaspoon) grain mustard; 225 g (8 oz) peeled sliced vegetables (carrots, red onions, baby leeks), steamed or stir-fried in a little butter; 225 g (8 oz) peeled sliced vegetables (carrots, red onions, baby leeks), steamed or stir-fried in a little butter; 225 g (8 oz) peeled sliced vegetables (carrots, red onions, baby leeks), steamed or stir-fried in a little butter; 225 g (8 oz) peeled sliced vegetables (carrots, red onions, baby leeks), steamed or stir-fried in a little butter; 225 g (8 oz) peeled sliced vegetables (carrots, red onions, baby leeks), steamed or stir-fried in a little butter