Hands-on Time
15 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 6 (serving size: 3 ounces lamb and about 2 tablespoons sauce)
Photo: Christopher Testani; Styling: Carla Gonzalez-Hart

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine first 6 ingredients; rub over lamb.

Step 3

Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl. Add lamb; cook 10 minutes, turning to brown on all sides. Place pan in oven. Roast at 425° for 20 minutes or until a thermometer inserted in center registers 130°. Remove lamb from pan; let stand at room temperature for 20 minutes. Cut across the grain into thin slices.

Step 4

Heat pan over medium-high heat. Add thyme, dates, and shallot; sauté 2 minutes, scraping to loosen browned bits. Add wine; cook 2 minutes or until syrupy. Add stock; cook until reduced to 1/2 cup. Stir in olives, juice, and honey. Cook 3 minutes or until slightly thickened. Serve sauce with lamb.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

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