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Lamb Chops with Pears & Balsamic Pan Sauce
Nb persons: 2
Yield:
Preparation time:
Total time: 45 mins.
Source: CE Online
1.25 lb | lamb chop, 4 med or 6 small, fat trimmed |
1/4 tsp | fine sea salt |
1/4 tsp | ground black pepper |
1/4 cup 100% | unsweetened apple juice |
1/4 cup | low-sodium beef broth |
1 1/2 tsp | balsamic vinegar |
1/2 | pear, ripe, peeled, cored and cut into 1/4-inch slices |
3/4 tsp | fresh rosemary, thyme or combination, chopped |
INSTRUCTIONS:
Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add lamb; cook to desired doneness, about 2 1/2 minutes per side for medium rare or 4 minutes per side for medium. Transfer lamb to plates and cover to keep warm.
Discard any fat from skillet and return to medium heat. Add apple juice, broth, vinegar and pear to skillet, and cook, scraping up any browned bits in the bottom of the pan until liquid is reduced by about half, 2 to 3 minutes. Remove from heat and stir in herbs. Top lamb with pears and pan sauce, and serve. Garnish with additional rosemary or thyme, if desired.
Nutrients per serving (4 1/2 oz lamb, 1/4 pear and 2 tbsp sauce): Calories: 230, Total Fat: 6 g, Sat. Fat: 2.5 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 0 g, Omega-3s: 110 mg, Omega-6s: 240 mg, Carbs: 11 g, Fiber: 2 g, Sugars: 8 g, Protein: 31 g, Sodium: 360 mg, Cholesterol: 115 mg
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