ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lamb Chops With Sweet Potato Sauce

Yield 4 servings (serving size: 1 lamb chop and 1/4 cup sauce)

Ingredients

  • 4 (4-ounce) lean lamb loin chops (about 1 1/2 inches thick)
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • Cooking spray
  • 1 tablespoon butter, divided
  • 3/4 cup diced sweet potato
  • 1/4 cup minced shallots
  • 4 garlic cloves, minced
  • 1/2 cup balsamic vinegar
  • 1 cup fat-free, reduced-sodium chicken broth
  • 1 tablespoon plus 1 teaspoon sugar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons chopped fresh or
  • 1/4 teaspoon dried thyme
  • 1 tablespoon thinly sliced fresh tarragon leaves

Nutrition Information

  • calories 305
  • fat 11.8 g
  • satfat 4.8 g
  • protein 27.2 g
  • carbohydrate 21 g
  • cholesterol 89 mg
  • iron 2.9 mg
  • sodium 655 mg
  • caloriesfromfat 35 %
  • fiber 1.8 g
  • calcium 54 mg

How to Make It

  1. Sprinkle both sides of lamb with 1/4 teaspoon each salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops; cook 3 minutes on each side. Reduce heat to medium; cook 4 minutes on each side or until desired degree of doneness. Set aside; keep warm.

  2. Add half of butter to skillet; cook over medium-high heat until butter melts. Add sweet potato, and cook 3 minutes or until tender, stirring often. Set aside, and keep warm.

  3. Add remaining butter, shallots, and garlic; cook, stirring constantly, 2 minutes. Increase heat to high, and add balsamic vinegar. Simmer until liquid is almost evaporated. Add chicken broth and sugar; simmer 3 minutes. Add reserved sweet potato, Dijon mustard, thyme, tarragon, and remaining 1/4 teaspoon each salt and pepper; stir well. Spoon sauce over chops.

Oxmoor House Healthy Eating Collection