Lamb Loin with Pomegranate-Orange Compote
- For compote, peel, seed, and section the oranges over a small bowl to catch juice. Reserve 2 tablespoons of the juice in bowl. Whisk mint, vinegar, and jelly into reserved juice. Stir in orange sections, cucumber, and pomegranate seeds. Cover and chill for up to 2 hours.
- Trim fat from meat. Place meat between 2 pieces of plastic wrap. Working from the center to the edges, use the flat side of a meat mallet to pound meat to 1/2-inch thickness. Remove plastic wrap. Rub garlic over meat; sprinkle with parsley, salt, and black pepper. Starting from a long side, roll up meat into a spiral. Tie with 100-percent-cotton string at 1-1/2-inch intervals. Lightly sprinkle with salt and pepper.
- In a large ovenproof skillet cook meat in hot oil until brown on all sides. Insert an oven-going meat thermometer into center of meat. Roast in a 400 degrees degree oven for 25 to 30 minutes or until meat thermometer registers 155 degrees for medium doneness. Remove meat from oven.
- Cover meat with foil and let stand for 10 minutes. The temperature of the meat after standing should be 160 degrees F. To serve, cut meat into 1/2-inch slices. Serve meat with compote. Makes 4 servings.
Nutrition Facts (Lamb Loin with Pomegranate-Orange Compote)
- Per serving:
- 204 kcal cal.,
- 10 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 56 mg chol.,
- 81 mg sodium,
- 11 g carb.,
- 1 g fiber,
- 7 g sugar,
- 18 g pro.
- Percent Daily Values are based on a 2,000 calorie diet