Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 5

Although it's budget-friendly, this dish is elegant enough for company. Serve with steamed fresh green beans.

Julianna Grimes
Recipe by Cooking Light December 2010

Gallery

John Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 3 ounces lamb and about 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb with 1/2 teaspoon salt and pepper; add lamb to pan. Sauté 10 minutes, turning to brown on all sides. Place pan in oven; bake at 375° for 15 minutes or until a thermometer inserted in thickest portion registers 130°. Remove lamb from pan; let stand 10 minutes.

  • Place pan over medium-high heat. Add onion and garlic to pan; sauté for 3 minutes, stirring occasionally. Add red wine; bring to a boil. Cook until liquid almost evaporates, scraping pan to loosen browned bits. Stir in remaining 1/4 teaspoon salt, 1 cup broth, juice, and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 10 minutes), stirring occasionally. Combine remaining 1/2 cup broth and flour, stirring until smooth. Add flour mixture to pan; bring to a boil. Cook 1 minute, stirring occasionally. Strain mixture through a fine-mesh sieve; discard solids. Serve sauce with lamb.

Nutrition Facts

317 calories; fat 18.8g; saturated fat 7.4g; mono fat 8.4g; poly fat 1.6g; protein 22.5g; carbohydrates 9.6g; fiber 1g; cholesterol 77mg; iron 2.4mg; sodium 574mg; calcium 29mg.
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