Roast Lamb with Pomegranate Sauce

Despite the budget, this dish is quite refined for the company. Serve with fresh steamed green beans.
Preheat the oven to 375 degrees.Preheat a large nonstick skillet over medium-high heat. Pour the oil into the pan; stir to coat. Sprinkle the lamb with 1/2 teaspoon salt and pepper; transfer the lamb to the skillet. Simmer for 10 minutes, until it is lightly browned on all sides. Place the baking tray in the oven; bake at 375 ° for 15 minutes or until the thermometer set in the thickest part shows 130 °. Remove the lamb from the pan; let stand for 10 minutes.Place the skillet over medium-high heat. Add the onion and garlic to the skillet; saute for 3 minutes, stirring occasionally. Add the red wine; bring to a boil. Cook until the liquid has almost evaporated, scraping off the pan to avoid browning the pieces. Add the remaining 1/4 teaspoon salt, 1 cup broth, juice, and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 10 minutes), stirring occasionally. Combine the remaining 1/2 cup broth and flour, stirring occasionally, until smooth. Add the flour mixture to the pan; bring to a boil. Cook for 1 minute, stirring occasionally. Strain the mixture through a fine-mesh sieve; remove any dry matter. Serve the sauce with the lamb.