Seared Lamb with Balsamic Sauce
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Ingredients
2 teaspoons olive oil
8 lamb loin chops (4 oz each), trimmed
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup finely chopped red onion
2 garlic cloves, chopped
¼ cup dry red wine
a cup of low-fat, low-sodium beef broth
2 tablespoons balsamic vinegar
To make
Get a healthy taste of the Mediterranean by serving these hearty sweet and salty chops with rice pilaf.
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.
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.
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Author:Admin
Published: 11/20/2023 8:17 PM
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