2 pounds lamb loin (Mine had the bone in, boneless is great too.)
1 teaspoon ground black pepper
1 1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 cup balsamic vinegar
1 teaspoon brown sugar
2 tablespoons olive oil
10 cloves garlic, peeled
1 1/2 teaspoon salt
1. Rub lamb with black pepper, red pepper flakes, and oregano. Cover with plastic wrap and refrigerate for 2 to 8 hours.
2. Mix brown sugar with balsamic vinegar until sugar is dissolved.
3. Heat oil in small skillet over medium-low heat. Add garlic and cook, stirring often, until garlic is very soft. Remove from skill, cool slightly, then mash with fork. Return mashed garlic to skillet. Add balsamic mixture to skillet and simmer over low heat until sauce reaches the consistency of syrup, about 10 minutes.
4. Heat oven to 375*F. Place lamb in small baking dish or roasting pan and cook 12 to 14 minutes or until medium rare.
5. Remove from oven and baste lamb with sauce. Let meat rest 10 minutes then baste again with sauce. Cut into thin slices and serve with extra sauce at the table.
This recipe is from CDKitchen. Art picked this cut of lamb from the freezer, it’s actually from our first lamb order, and I found this recipe to use. It was delicious although the lamb loin was super teeny. This probably would have made a better meal for 2 people instead of 3.