Lamb Loin with Pomegranate-Orange Compote

1. 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.

2. 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.

3. 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.

4. 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.