1. In a bol, mix oil, tarragon and thyme. Marinade lamb for 1 hour.
In the meantime, over medium heat, in a saucepan add butter and sweat shallots.
In the same saucepan add balsamic vinegar and reduce to half its original amount. Add maple syrup and continue reduction for another 5 minutes.
Deglaze with chicken stock and reduce for a little while.
Dilute demi-glace powder in ¼ cup of water and add to sauce and cook on low for 5 minutes. Stir regularly. Check seasoning.
Sprinkle Montreal steak spice over lamb. Saute lamb in a pan with a little butter and oil. Cut into thin slices.
Deglaze pan and drizzle over slices of lamb.
Serve with potatoes and Beurre Maître d’Hôtel.