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Garlic Roasted Lamb Loins

lamb

2 1/2 pounds boneless lamb loins
1 teaspoon pepper
3/4 teaspoon dried thyme
2 teaspoons butter
2 teaspoons olive oil
----GARLIC SAUCE----
2 large heads garlic
1 1/2 cups chicken stock
3/4 cup dry white wine
3 tablespoons butter
salt and pepper

Trim lamb and pat dry; sprinkle with pepper and thyme. Cover and refrigerate for at least 1 hour or up to 5 hours. Garlic Sauce: Meanwhile, separate garlic into cloves but do not peel. Rinse cloves and place in saucepan with enough boiling water to cover; bring to boil. Reduce heat and simmer for 20 to 30 minutes or until softened. Drain and let cool. Squeeze out pulp into sieve or food mill and press through; set aside. (Purée can be covered and refrigerated for up to 1 day.) Divide butter and oil between two large ovenproof skillets; melt over high heat. cook lamb for 45 to 60 seconds per side or just until browned. Transfer skillets to 400ºF oven and roast lamb for 6 to 10 minutes or until desired doneness. Transfer to cutting board; tent with foil to keep warm. Divide stock and wine evenly between same two skillets. Bring to boil over high heat, scraping up all brown bits from bottoms of skillets; pour contents of both skillets through sieve into saucepan. Boil hard, stirring often, for 5 minutes or until liquid is reduced by about one-third. Whisk in garlic purée; boil for 1 minute. Chop butter into 6 pieces and swirl 1 piece at a time into sauce. Season with salt and pepper to taste. Slice lamb diagonally across the grain into thin slices; arrange on warmed plates. Spoon sauce over. Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates

Contributor: The Canadian Living Christmas Book

Yield: 1 serving

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