Seared Lamb with Balsamic Sauce

By Ellan

Ingredients

• 2 teas. olive oil
• 8 (4 oz.) lamb loin chops, trimmed
• 1/2 teas. kosher salt
• 1/4 teas. 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 tab. balsamic vinegar

Preparation

Step 1

Heat oil in a large nonstick skillet over med-high heat. Sprinkle lamb loin chops with salt and pepper. Add lamb to pan. Cook 3 minutes or until browned. Turn lamb over. 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 an balsamic vinegar, bring to a boil. Cook for 2 minutes or until reduced to about 2/3 cup. Serve sauce with lamb.

253 cal., 11.6 fat (3.7 sat fat), 29.4 g pro, 5.9 g carb., .8g fiber, 90 mg chol., 2.2 mg. iron, 357 mg. sodium, 34 mg calc.