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Photo: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Seared Lamb with Balsamic Sauce

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

Cooking Light JANUARY 2010

  • Yield: 4 servings (serving size: 2 chops and about 2 1/2 tablespoons sauce)
  • Total: 32 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 253
  • Fat: 11.6g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 29.4g
  • Carbohydrate: 5.9g
  • Fiber: 0.8g
  • Cholesterol: 90mg
  • Iron: 2.2mg
  • Sodium: 357mg
  • Calcium: 34mg
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Seared Lamb with Balsamic Sauce Recipe

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