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Seared Lamb with Balsamic Sauce

Get a healthy taste of the Mediterranean when you serve these hearty sweet-savory chops over rice pilaf. 4 servings (serving size: 2 chops and about 2 1/2 tablespoons sauce) 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

Seared Lamb with Balsamic Sauce