2 pounds lamb loin ready for roasting
1 teaspoon ground black pepper
1 1/2 teaspoon red chili flakes (not powder)
2 tablespoons fresh oregano leaves, chopped coarse
2 tablespoons extra virgin olive oil
10 cloves garlic, peeled and left whole
1 cup balsamic vinegar
1 teaspoon brown sugar
1 1/2 teaspoon sea salt
If the loins are very large cut them lengthwise to about 6 ounces each for ease of cooking and portioning. Rub lamb all over with black pepper, red pepper flakes, and oregano leaves. Cover with plastic wrap and refrigerate for several hours, or overnight.
Mix the balsamic vinegar with brown sugar well to dissolve it. Set aside.
Heat the olive oil in a small saute pan. Add the garlic, and, stirring often, lightly brown it. Be sure the garlic is done and very soft. Remove pan from heat and let cool a few minutes. Mash the garlic to a smooth puree with a fork.
Carefully pour the balsamic mixture into the pan with the pureed garlic and simmer until it is reduced by about half and becomes the consistency of syrup, about 10 minutes. Set aside (can be made a day or two ahead and refrigerated until ready to use).
Bring the lamb to room temperature. Pre-heat oven to 375 degrees F. Place lamb loins in a small roasting pan leaving space between them. Roast for about 12 to 14 minutes for medium rare, or to desired degree of doneness.
Remove from oven and while still hot, baste with the balsamic mixture using a brush or baster. Let rest for 10 minutes, baste again. Carve and serve. Any additional balsamic sauce can be passed at the table.