Lamb with Balsamic Glaze (any of our flavors)

  • 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 glaze
  • 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 glaze bring to a boil.
  • Cook 2 minutes or until reduced to about 2/3 cup. Serve sauce with lamb.