Seared Lamb with Balsamic Sauce

Seared Lamb with Balsamic Sauce
Photo by Becky Luigart-Stayner


  • ½ teaspoon kosher salt
  • 8 (4-ounce) lamb loin chops, trimmed
  • 2 teaspoons olive oil
  • 1/3 cup fat-free, less-sodium beef broth
  • ¼ cup dry red wine
  • 2 garlic cloves, chopped
  • 1 cup finely chopped red onion
  • + 2 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 2 tablespoons balsamic vinegar

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 ...

View full recipe at My Recipes


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