Loin of Lamb in a Pan Sauce with Wilted Watercress
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.
- 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)
- 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.
- 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 & 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.
Per serving: 184 calories; 9 g fat (3 g sat, 5 g mono); 65 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 22 g protein; 0 g fiber; 188 mg sodium; 372 mg potassium.
Nutrition Bonus: Selenium (32% daily value), Vitamin A (23% dv), Zinc (19% dv), Vitamin C (18% dv).
Exchanges: 3 lean meat, 1 vegetable
More From EatingWell
An outstanding salad dressing can take your salad from ho-hum...
Fresh seasonal produce offers plenty of reasons to try one of...
Turnips are a root vegetable with purple-white skin and a...
A piping-hot bowl of soup makes a delicious dinner and an...
Instead of ordering takeout tonight, try an easy chicken stir...
Whether you’re eating chickpeas in a salad, pasta dish or...
Pass on store-bought snacks that are loaded with fat and...
Vegetables are one of the healthiest foods you can eat,...
Our healthy low-carb desserts are delicious ways to end your...
Boneless chicken thighs can take plenty of cooking without...Oatmeal is an ideal breakfast for cooler months and is arguably...
Who says entertaining has to be reserved for the weekend only...
Peanut butter is a healthy ingredient and more versatile than...
If you’re watching your sodium intake, these low-sodium snack...
When it comes to making healthy slow cooker chicken recipes,...
Whether you’re packing a healthy snack for yourself or your...
- Main Ingredient
- Ease of Preparation
- Type of Dish
- Main dish, meat
- Total Time
- 45 minutes or less
- May/June 1995