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Seared Lamb with Balsamic Sauce

Seared Lamb with Balsamic Sauce
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Total time 32 mins
Yield

4 servings (serving size: 2 chops and about 2 1/2 tablespoons sauce)

Get a healthy taste of the Mediterranean when you serve these hearty sweet-savory chops over rice pilaf.

Ingredients

  • 2 teaspoons olive oil
  • 8 (4-ounce) lamb loin chops, trimmed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup finely chopped red onion
  • 2 garlic cloves, chopped
  • 1/4 cup dry red wine
  • 1/3 cup fat-free, lower-sodium beef broth
  • 2 tablespoons balsamic vinegar

Nutrition Information

  • calories 253
  • fat 11.6 g
  • satfat 3.7 g
  • monofat 5.7 g
  • polyfat 0.9 g
  • protein 29.4 g
  • carbohydrate 5.9 g
  • fiber 0.8 g
  • cholesterol 90 mg
  • iron 2.2 mg
  • sodium 357 mg
  • calcium 34 mg

How to Make It

  1. Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle lamb loin chops with salt and pepper. Add lamb to pan, and cook 3 minutes or until browned. Turn lamb over, and cook 4 minutes or until desired degree of doneness. Remove lamb from pan; keep warm. Add chopped onion and garlic to pan; cook 3 minutes or until onion is tender. Add wine; bring to a boil. Cook 3 minutes or until liquid evaporates. Stir in broth and balsamic vinegar; bring to a boil. Cook 2 minutes or until reduced to about 2/3 cup. Serve sauce with lamb.