ROASTED LAMB LOIN WITH SAVORY BERRY SAUCE

ROASTED LAMB LOIN WITH SAVORY BERRY SAUCE image

Yield 4 servings

Number Of Ingredients 12

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2 tablespoons extra-virgin olive oil, divided
¼ cup raspberries
¼ cup blueberries
1 onion, chopped into large chunks
1 stalk celery, diced
1 tomato, chopped
1 tablespoon sugar
⅓ cup vinegar
Salt and freshly ground pepper
1 pound boneless lamb loin
1 sprig thyme
1 sprig marjoram

Steps:

In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the raspberries, blueberries, chopped onion, the diced celery, tomato, sugar, and vinegar; season to taste with salt and pepper. Simmer for about 30 minutes until the sauce is thick. While the sauce cooks, season the lamb by rubbing it with salt and pepper. Heat a skillet over high heat and add the remaining 1 tablespoon olive oil. Add the thyme and marjoram sprigs, and allow them to perfume the oil for about 1 minute. Remove the herbs and add the lamb. Brown the lamb on all sides, turning it gently with tongs. (Avoid using a fork; the tines may puncture the meat, allowing the flavorful juice to leak out.) You want the lamb to remain pink inside. Spread the berry sauce on a large serving plate. Slice the lamb into 1-inch pieces and arrange them on top of the berry sauce. Serve immediately.