Season lamb loin roast with salt, pepper, oregano and red pepper flakes. Cover with plastic wrap and refrigerate a few hours or up to overnight.

Mix balsamic vinegar with brown sugar well to dissolve sugar. Set aside.

Heat olive oil in a small saute pan. Add garlic and lightly brown it. Once soft remove from heat and allow to cool a few minutes. Mash into a smooth puree texture with a fork.

Slowly pour balsamic mixture into pan with garlic and simmer until until Glaze is reduced by half (about 10 minutes). Set aside.

Bring lamb to room temperature.

Preheat oven to 375°F.

Place Lamb on a roasting pan and roast 12-14 minutes for medium rare. I let mines go for about 18-20 minutes for a a medium well.

Remove from oven.

Baste with Balsamic Glaze with a brush and let rest for 10 minutes. Baste again.

Carve and serve with Roasted Veggies.