Seared Lamb with Balsamic sauce

So yesterday, I reprinted one of my favorite food posts from my other blog, Keith's Space. I wrote that post three years ago....but it's the type of post I'm going to do more of..and the type I originally thought of doing when I created this blog.

That said...It is Sunday and I have a nice lamb recipe for a Sunday dinner meal...

INGREDIENTS:


2 teaspoons olive oil $
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8 (4-ounce) lamb loin chops, trimmed $
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1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper $
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1 cup finely chopped red onion $
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2 garlic cloves, chopped $
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1/4 cup dry red wine $
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1/3 cup fat-free, lower-sodium beef broth $
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2 tablespoons balsamic vinegar $
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DIRECTIONS:

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, enjoy!