Wednesday, January 20, 2010

Lamb with Balsamic Sauce

Don't you love a dish that looks like a really special yet takes less than a half an hour to make?
Lamb with Balsamic Sauce
I feel like this is one of those dishes. We had it on a Monday night but I could see making it for a special occasion dinner for two. Maybe it's because I think of lamb as a special treat that I only get at restaurants. Anyway, this is dead simple, you just quickly sear the lamb & then make a red wine & balsamic sauce in the same pan. We really liked the tanginess of the sauce with the slight gaminess of the lamb.

I served the lamb with a side of Kashi 7 Whole Grain Pilaf. I cooked the pilaf according to the directions & then stirred in 1 tablespoon fresh parsley & 2 tablespoons of golden raisins when done. It had a great textured, tasted wonderful with the balsamic sauce & one servings has a days worth of whole grains in it.

Lamb with Balsamic Sauce
(adapted from Cooking Light Jan/Feb '10)

1 t olive oil
4 lamb chops
kosher salt
pepper
1/4 c red onion, chopped
1 clove garlic, chopped
5 T red wine, divided
1 T balsamic vinegar

Heat the olive oil in a nonstick skillet over medium-high heat. Salt & pepper the lamb chops on both sides & put in the pan. Cook on one side for about 3 minutes, until browned. Flip & cook on the second side for 4 more minutes. (This will give you a rare to medium-rare chop, cook longer if you wish.) Remove the chops to a plate & tent with foil to keep warm.
Lamb
Put the onions & garlic in the skillet, cook until the onion is translucent. Add 2 tablespoons of the red wine & bring to a boil. Cook until evaporated. Add the remaining red wine & vinegar boil until reduced by about half. Taste & season with salt if desired.

Serve the sauce over the chops.

2 servings

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13 comments:

  1. kat, this looks like a dinner from a 5-star restaurant! The lamb with the balsamic sauce looks rich, succulent and delicious. Great recipe, thanks.

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  2. This looks awesome- I love lamb and saw this recipe in Cooking Light and now I know I need to make it!

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  3. don't hate me kat, I'm not a lamb person but I had to comment on the balsamic sauce as you know I love a good sauce.

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  4. Looks fantastic! I agree, lamb is easy to cook! Wish it was more available here in FL. It goes great with balsamic!

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  5. Yum, this looks delicious. Love that balsamic vinegar, and I'll bet it's fantastic with lamb. I make a pork tenderloin with mango chutney/balsamic and it's to die for :)

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  6. although the lamb is quite enticing, i wondered what is was perched on. i love kashi products, and your addition of golden raisins is brilliant!

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  7. I have to admit, I'm a kashi fan as well...plus lamb! Definitely better than a night at a restaurant!-

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  8. I have some lamb chops in the freezer waiting to be used. This looks like a great recipe for them!

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  9. I've only had lamb once and didn't really love it. I need to try it again!

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  10. I've always wanted to try making lamb at home, but haven't yet. Sounds like this would be the recipe to try.

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  11. I havent had lamb in a long time. This looks absolutely delicious.

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  12. The glaze looks super...tart and sweet at the same time. All hail lamb.

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  13. great recipe. followed your directions to a T and it came out med-rare as advertised. Hubby and I loved it. Will be making again. thanks!

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