DIRECTIONS:

1. Remove the loin from the rib bones and any fat from the lamb loin, salt and pepper liberally and put in a ziplock bag with the crushed garlic, olive oil, aged balsamic vinegar and the mint leaves. Refrigerate over night. Reserve the bones for making lamb demi-glace.

2. Remove the lamb loin from the fridge and allow it to come to room temperature.

3. Quickly sear the outside surface of the lamb. Remove from heat and put in a 200f oven. Turn the oven off and leave for 30 minutes. Remove  from the oven, rest the loin for 5 minutes and then carve.

4. Heat the lamb demi-glace and spoon over the lamb.