Mastiha Lamb Loin with Pomegranate Glaze and Fig Compote

Instructions

1. 1

   Prepare the lamb: Trim any excess fat from the lamb loin. In a small bowl, gently crush the mastic tears with the back of a spoon or a mortar and pestle until finely powdered.

   ~5 min
2. 2

   Season the lamb: Rub the powdered mastic, salt, and black pepper all over the lamb loin. Let it sit at room temperature for about 30 minutes.

   ~30 min
3. 3

   Sear the lamb: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the lamb loin on all sides until deeply browned, about 2-3 minutes per side.

   ~8 min
4. 4

   Finish the lamb: Transfer the seared lamb loin to a parchment-lined baking sheet. Insert a meat thermometer into the thickest part. Roast in a preheated oven at 200°C (400°F) for 12-18 minutes, or until the internal temperature reaches 57°C (135°F) for medium-rare.

   ~18 min
5. 5

   Rest the lamb: Remove the lamb from the oven and let it rest loosely tented with foil for at least 10 minutes before slicing.

   ~10 min
6. 6

   Make the pomegranate glaze: While the lamb rests, add the remaining 1 tablespoon of olive oil to the same skillet (off the heat). Add pomegranate molasses, honey, and lemon juice. Whisk together until combined. Gently reheat over low heat if necessary, but do not boil.

   ~5 min
7. 7

   Prepare the fig compote: Wash and halve or quarter the fresh figs. In a small saucepan, combine the figs, red wine vinegar, water, cinnamon stick, and star anise. Bring to a simmer over medium heat.

   ~5 min
8. 8

   Simmer the compote: Reduce the heat to low, cover, and let the fig compote simmer for about 15-20 minutes, or until the figs are softened and have released their juices, and the sauce has thickened slightly.

   ~20 min
9. 9

   Assemble and serve: Slice the rested lamb loin into thick medallions. Spoon a generous portion of the fig compote onto each serving plate. Arrange the lamb slices over the compote and generously drizzle with the pomegranate glaze.

   ~2 min