Herb-Roasted Top Paddock Australian Lamb Loin with Fig & Pomegranate Sauce

Ingredients
(makes 4 servings)

For the Lamb:
3 tablespoon extra-virgin olive oil
3 garlic cloves (crushed)
2 boneless top paddock lamb loin (12 to 14 oz. each), trimmed
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
kosher salt and freshly ground black pepper

For the Sauce:
2 tablespoons olive oil
1 cup thinly sliced shallots (2-3 large shallots)
6 ea. fresh figs, stems removed, quartered
1 cup pomegranate molasses
juice of half a lemon
2 teaspoons thyme leaves
1 tablespoon butter cut into cubes/slices

Directions:
Preheat oven to 375 degrees Fahrenheit. Pat the lamb loins dry and season with salt and pepper. Heat 3 tablespoons of oil in a 12-inch skillet over medium-high heat until shimmering hot. Add crushed garlic cloves and gently place the lamb in the pan to sear. Cook the lamb, turning once, until two sides are nicely browned, about 2 minutes per side. (Since the loins are so small, sear only the top and bottom; you don’t need to bother with the sides.)
Meanwhile, place the chopped mint and parsley on a plate. When the lamb has seared, remove from the pan and transfer to the plate with chopped herbs. Roll the loins in the herbs to coat then transfer the lamb loins to a roasting rack on a baking sheet and let them cool for a couple of minutes. Roast the lamb until an instant-read thermometer inserted in the thickest part of a loin registers 125 degrees to 130 degrees for medium rare, or 130 degrees to 135 degrees for medium. Transfer the lamb to a cutting board and let it rest for 10 minutes. Slice the lamb 1/2 inch thick and serve with fig and pomegranate sauce.

For the Sauce:
Heat 2 tablespoons of olive oil over medium heat. Add the shallots and sprinkle lightly with salt. When the shallots are lightly browned, add the figs. Stir in the pomegranate molasses, lemon juice and thyme. Stir in salt and pepper to taste. Let the sauce cook until it is syrupy. Before serving, whisk in the butter.

Recipe provided by Chef Patrick Cherches, Farmers & Fishermen Purveyors