Saturday, January 17, 2015

Saturday Recipe

In common with many English people, we love lamb and I thought this sounded like a delicious new recipe. I wish we had some chops in the freezer. Better visit Costco next week.

Seared Lamb with Balsamic Sauce


Get a healthy taste of the Mediterranean when you serve these hearty sweet-seared-lamb-balsamicsavory chops over rice pilaf.
  • Yield: 4 servings (serving size: 2 chops and about 2 1/2 tablespoons sauce)
Ingredients
  • 2 teaspoons olive oil
  • 8 none (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 none 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.

Have a great weekend
Jo


10 comments:

  1. Replies
    1. Wish I had some lamb chops in house.

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  2. Oooh that sounds lovely Jo. Have a great weekend ..

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  3. Hope you and Matt are both feeling a bit better!! Have a great weekend!

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    1. Thanks JoJo, I think I am but for Matt it seems to come and go.

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  4. Lamb is very big in Australia too. Enjoy your weekend Jo!

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    1. Unfortunately it is not big in Canada so it is pretty expensive. You have a good weekend too Michelle.

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  5. I have never had lamb. My English ancestors are probably ashamed of me!

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    1. No doubt Liz. Not a meat much eaten in the States either. Don't think I had lamb once the whole time we lived in NC. As an adult I imagine it would be difficult to acquire a taste, but being brought up with it, we love it. I know a lot of Canadians who love it too, but also a number who won't go near it.

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