Instructions: In a ceramic dish, combine oils, garlic, thyme and pepper to taste; marinate lamb 3 to 4 hours, refrigerated. Remove from refrigerator and allow to come to room temperature before cooking.

Roasted Lamb:
1 tablespoon extra virgin olive oil
4 tablespoons red wine verjus, or 2 tablespoons red wine vinegar 3/4 cup blood-orange juice (juice from 3 blood oranges, or other tart oranges)

1 tablespoon butter
Sea salt and freshly ground pepper to taste 1/2 cup chiffonade of mint (very finely chopped fresh mint leaves)

Parsley, chopped, for garnish

Preheat oven to 300 degrees

Heat 1 tablespoon olive oil in a heavy saute pan; sear lamb loins 5 minutes each side, to brown lightly, to rare stage.

Transfer lamb to roasting pan; roast for about 10 minutes, to bring meat to medium rare stage. Drain off roasted lamb juices and reserve.

Deglaze saute pan over high heat with verjus; stirring with wooden spoon or whisking, reduce liquid to about 1 tablespoon. Add orange juice; continue to cook and reduce, until orange sauce mixture is thick. Stir in reserved lamb juices; whisk in 1 tablespoon butter. Keep sauce warm.

To serve lamb: After lamb is removed from oven, place on cutting board, and put a knob of butter to melt over each piece of warm meat.

On each of four heated plates, put a mound of Potato Puree in the center

(shape with a 3 inch diameter ring if available); smooth top of potato and on it place a portion of Pan-Roasted Tomatoes; sprinkle with parsley.

Around potato, place three dollops of spoonfuls of Baby Spinach.

Slice each loin of lamb into six slices. Place 2 slices of lamb on top of each mound of spinach. Put 1 teaspoon of Orange Sauce, topped with some chiffonade of mint, between each spinach-lamb mound.

Note: If orange oil is not available at your food market, OShea says you can infuse your own by adding a little grated orange zest to 1 tablespoon of oil and letting it stand to pick up the flavor.

Loin of lamb, deboned rack of lamb, is extremely tender. It is not always out on view, ready cut, at meat counters. You might ask your butcher ahead of time to prepare boneless loins of lamb for you.

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