During my childhood, this was my preferred meal. I frequently asked my mom to prepare it.

Preheat your oven to 400°F (200°C).
Pat the lamb loin dry with paper towels and season generously with salt and pepper.
In a small bowl, combine the minced garlic, rosemary, thyme, and olive oil to create a paste.
Rub the garlic and herb mixture all over the lamb loin, ensuring it's well coated.
Heat a large oven-safe skillet over medium-high heat. Add a bit of olive oil and sear the lamb loin on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast for about 10-15 minutes, or until the internal temperature reaches 135°F (for medium-rare).
Remove the lamb from the oven and let it rest for 5-10 minutes before slicing into medallions.
While the lamb rests, prepare the red wine reduction sauce. In the same skillet, add the shallot and sauté until translucent.
Pour in the red wine and beef stock, scraping up any browned bits from the bottom of the skillet. Let it simmer until reduced by half.
Stir in the butter to finish the sauce, then season with salt and pepper to taste.
Slice the lamb into thick medallions and arrange them on a serving plate. Drizzle with the red wine reduction sauce and garnish with additional fresh herbs if desired.
Variations & Tips
For a milder flavor, you can substitute the lamb with pork tenderloin, which also works beautifully with the garlic and herb crust. If you have picky eaters, consider serving the sauce on the side so everyone can add as much or as little as they like. You can also experiment with different herbs, such as oregano or basil, to suit your family's taste preferences. For a gluten-free option, ensure your beef stock is gluten-free and serve with gluten-free sides.