To make Soy Mustard Glaze: Combine all ingredients and store refrigerated until needed.
To make Lamb Medallions:In a sauté pan heat oil over medium heat. Sear lamb on each side until golden brown about 2 minutes each. Drain oil from pan. Brush loins with Soy Mustard Glaze. Return to pan and place in a 350 degree oven for about 5 minutes. The meat should be medium-rare. Remove from pan and keep warm, covered with foil. Deglaze the pans with 2 cup veal stock and reduce to one third of the original amount. Remove from heat and whisk in 2 tablespoons butter. Stir in tarragon and season to salt with taste. Slice each loin into 6 medallions. Arrange with Eggplant Marmalade, potato cakes and three medallions on each plate. Spoon sauce over lamb.Recipe created by Chef Gary Danko, Restaurant Gary Danko, San Francisco