Mission Lamb With Fig Vinegar Reduction Sauce

• 4 1/2lb. Lamb Loin Roasts approx. 2lbs.
• butchers twine
• Extra Virgin Olive Oil
• 2 Tbsp fresh Rosemary finely chopped
• 2 Tbsp fresh Thyme finely chopped
• 4 cloves of garlic finely chopped
• 1/4 tsp Sea Salt
• 1/4 tsp. fresh ground black pepper
• 1/4 cup Mission Fig Vinegar
• (for basting the meat)
• 1 cup Mission Fig Vinegar
• 1/4 cup Light Chicken Stock
• 2 Tbsp cold pats of unsalted butter
• 4 large fresh Mission Figs
• 1 3/4 cups fresh Green Beans
• 1 cup "Grape" Cherry Tomatoes
• Sea salt
• Black pepper to taste
• 1 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Unsalted Butter
• 1 Package Couscous
• Liquid according to package directions of: Vegetable Stock
• Juice of 1 Orange
• Finely chopped Orange segments
• Sea salt/pepper to taste
• 2 Tbsp grated Orange peel
• 6 Large leaves of fresh Basil finely Julienned
• 4 or small Basil leaves for garnish

1. Pre-heat oven to 350`F
2. Chop and mix well the herbs,garlic,salt and pepper.
3. Remove silver skin if any from the loin roast and gently tie with twine to hold shape. Coat with olive oil. Rub the herb mixture well into the roasts. Heat an extra large stainless steel frying pan over medium high heat and sear the meat on all sides until nicely browned without burning the herbs. Remove the pan to the oven and finish roasting. Using a meat thermometor check temperature at intervals until it reads 145`F for medium rare. Do not turn the meat during roasting time.
4. Meanwhile prepare vegetables and heat liquid ingredients for the couscous.
5. When the roast are just shy of 145`F take them out of the oven place on a plate cover with aluminum foil and let rest while finish side dishes. The meat will finish cooking itself.
6. Taking the frying pan heat over medium high burner and ad the 1 cup Fig Vinegar and the 1/4 cup light Chicken stock to de-glaze the meat juices from the pan. Continue to cook until the volume is approximately 1/2 cup and is of a syrupy consistancy. At this point add 1 pat of cold unsalted butter at a time stiring until emulsified and the sauce has a glossy sheen.
7. Taste and adjust seasoning.
8. Hold warm til ready to serve.
9. In another pan saute Green Beans and Grape Tomatoes in 1 tbsp olive oil and 1 tbsp unsalted butter until al dente. Taste and adjust seasoning with salt and pepper.
10. Follow directions for the couscous until done, then just before serving and finely chopped orange pieces ,grated orange peel and the julienned Basil leaves.
11. To Plate:
12. Slice the meat on the bias about 1/4 in. thick
13. Divide Couscous in mounds in centre of warmed plates for 4 persons.
14. Top with bias cut Lamb Loin Roasts.
15. Cut fresh Figs into quarters and arrange on plates with 2 oz. of Green Beans and Grape Tomatoes.
16. Pour 2 Tbsp. of the Fig Vinegar Reduction sauce over the meat then drizzle around plate and finish with a fresh Basil leaf

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Taken from www.epicurious.com/recipes/member/views/mission-lamb-with-fig-vinegar-reduction-sauce-1208407 (may not work)