Seared Lamb Chops with Balsamic Vinegar

2 teaspoons olive oil
8 (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 garlic cloves, chopped
1/4 cup dry red wine
1/3 cup fat-free, lower-sodium beef broth
2 tablespoons balsamic vinegar


  • 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 cooking.
  • 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.



 Serve with rice pilaf and blanched asparagus tips.


Total Time

 32 minutes.

Total Time

Four servings