Roasted Lamb Loin with Red Wine Jus

On Sunday night Tony cooked Roasted Lamb with Red Wine Jus.
I don't have the recipe or have much of an idea of how Tony cooked it, but I can say that it was bloody tops!
We went to an Italian Restaurant in Drummoyne on Saturday night. Tony ordered a lamb dish. It was quite nice, however they managed to ruin the 'jus' by putting a kilo of salt in it.
Tony then put the challenge down to cook some lamb, but do it right.
This is what I do know - He fried the lamb loin first in a pan, then put it in the oven for a while. Once the lamb was cooked he used the juice from the pan to start the jus. Added some red wine and other yummy flavours. Vegies - Put some broccolini and asparugus in boiling water. I took them out of the water when I thought they were ready, Tony congratulated me, he said "these are cooked to perfection". I was quite happy that I could help.
Once the vegies were ready Tony 'plated up'. See the attached picture to see how lovely it looked.
The lamb was 100 times better than what we ate in the restaurant, it was sooo tender. The jus was absolutely perfect.
Tony reckons he'd like to cook this for a group of people, as it was really easy and really yum.
I wonder who the lucky group will be??