A balsamic-vinegar-spiked pan sauce is the perfect foil for rich lamb loin. Make it a meal: Serve with oven-roasted potatoes. Source: EatingWell Magazine, May/June 1995

Odessa Piper
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Ingredients

Directions

  • Preheat oven to 450 degrees 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 degrees 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.

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  • 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.

  • 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.

Tips

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.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

172 calories; 8.3 g total fat; 58 mg cholesterol; 250 mg sodium. 4 g carbohydrates; 19.5 g protein; Full Nutrition