Seared Lamb with Balsamic Sauce

Seared Lamb with Balsamic Sauce Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Get a healthy taste of the Mediterranean when you serve these hearty sweet-savory chops over rice pilaf.

Yield:

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

Recipe from

Recipe Time

Total: 32 Minutes

Nutritional 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

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

Preparation

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.

Note:

Jeanne Kelley,

January 2010
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