Loin of Lamb in a Pan Sauce with Wilted Watercress

http://www.eatingwell.com/recipes/loin_of_lamb_in_a_pan_sauce_with_wilted_watercress.html

From EatingWell:  May/June 1995

A balsamic-vinegar-spiked pan sauce is the perfect foil for rich lamb loin. Make it a meal: Serve with oven-roasted potatoes.

6 servings | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

• 2 12-ounce boneless lamb loins, trimmed
• 3 teaspoons extra-virgin olive oil, divided
• Salt & coarsely ground pepper to taste
• 1/4 cup finely chopped shallots
• 1 cup lamb stock (see Note), or reduced-sodium chicken broth
• 3 tablespoons balsamic vinegar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon reduced-sodium soy sauce
• 1 bunch watercress, trimmed, washed and dried (4 cups)

Preparation

1. Preheat oven to 450°F. Heat a heavy ovenproof skillet over high heat. Brush the lamb loins with 1 teaspoon of the oil and sprinkle with salt and pepper. Sear the lamb on all sides, about 2 minutes per side. Transfer the pan to the oven and roast until the lamb is medium-rare (120 to 130°F on an instant-read thermometer), about 8 minutes. Remove the lamb from the pan and set it aside on a carving board tented with foil to keep warm.
2. Without washing the pan, place it over medium heat. Add shallots and the remaining 2 teaspoons oil. Cook the shallots, stirring, until softened, about 1 minute. Add stock or broth, vinegar, Worcestershire sauce and soy sauce; stir, scraping up any browned bits. Increase the heat to high and boil the sauce until it has reduced to 1/2 cup, about 5 minutes. Season with salt and pepper.
3. Thinly slice the lamb. Toss watercress in 2 tablespoons of the warm sauce until slightly wilted and arrange on 6 warmed dinner plates. Fan the lamb slices alongside. Drizzle the remaining sauce over the lamb and serve.

Nutrition

Per serving : 184 Calories; 9 g Fat; 3 g Sat; 5 g Mono; 65 mg Cholesterol; 3 g Carbohydrates; 22 g Protein; 0 g Fiber; 188 mg Sodium; 372 mg Potassium

Exchanges: 3 lean meat, 1 vegetable

Tips & Notes

• Note: For this recipe, order a saddle of lamb and ask the butcher to bone it, saving the bones for stock. To make lamb stock, brown the bones and some chopped onions, carrots and celery in a hot oven. Transfer the roasted bones and vegetables to a stock pot, add a bouquet garni (sprigs of parsley and thyme tied together with string), peppercorns and water to cover. Simmer for 3 to 4 hours, strain and refrigerate.