Get a healthy taste of the Mediterranean when you serve these hearty sweet-savory chops over rice pilaf.
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
How to Make It
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.
This was quite tasty. Unfortunately I couldn't find any of the smaller lamb chops, mine were quite large, so I only used two for the whole recipe. I would prefer the smaller chops as I don't think they would have as much fat on them. Extremely tasty. First time I have ever cooked lamb. Would definitely make this again. Was not hard at all.
We thought this offered a lot of flavor without overpowering the taste of the lamb (which we love). Served this time with CL's Hummus and Rice Fritters recipe (which includes a salad). We will definitely make this again!
This was really, really delicious and I would definitely serve it for company. Next time I want to add a little spice to the meat - rosemary or taragon - just to jazz it up a little more. Served with roasted garlic couscous the sauce was a perfect accompaniment. Green beans completed the dish. Quick and easy to put together - this one is definitely going into our regular rotation.
This was a really great dinner. Prepped the onion sauce in advance to reheat prior to serving. Grilled the lamb rather than frying, but used the same 3min/4min. Very nice combo of flavors & textures -- recommend you make the full menu. Served with Mondavi Pinot Noir.
Fantastic! I was cooking a birthday dinner, and made this with the CL "Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil". Great Winter meal with a nice Pinot. I followed most of the instructions, and will make them both again.
We made this recipe for Valentine's Day. This was my first attempt at cooking lamb chops on the stove top. I can't believe how good and easy this recipe was. We will absolutely make this again. Special occasion worthy.
Very easy and delicious. My boyfriend absolutely loved it. The presentation was very nice. I would definitely use this recipe for company. I couldn't find swiss chard so I used spinach and couscous since I already had it on hand. This one went in the recipe box. Yummy
This recipe was absolutely delicious! We like regular bulgar better, but the quick cooking bulgar certainly made the prep time fast. The lamb, swiss chard and bulgar complement each other perfectly. Definitely worthy of a special occasion!
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