Pan Seared Lamb Chops with Red Wine Reduction

By Lisa Shanken | Healthy Cooking

Pan Seared Lamb Chops with Red Wine Reduction
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    Servings
    4 people
    Servings
    4 people
    Pan Seared Lamb Chops with Red Wine Reduction
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
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      Servings
      4 people
      Servings
      4 people
      Ingredients
      Servings: people
      Units:
      Instructions
      1. Sprinkle herbs, garlic, salt, and pepper on both sides of the lamb chops, and let them sit at room temperature for ten minutes.
      2. Heat 1 tablespoon of coconut oil in a large skillet. Once hot, add the lamb chops and cook on medium high heat for about 3-4 minutes per side. Lamb should have an internal temperature of 130-140 degrees for medium rare meat.
      3. After seasoning the lamb, place the remaining half tablespoon of coconut oil into a small sauce pan. Add in the shallots and cook 2-3 minutes until translucent.
      4. Add in the red wine and beef stock and bring to a boil. Once boiling, change to low heat and allow the liquid to reduce to half way. Once reduced, add the butter and remove from heat.
      5. Pour the reduction sauce on top of the lamb chops and serve.
      Recipe Notes

      Nutrition Facts
      Pan Seared Lamb Chops with Red Wine Reduction
      Amount Per Serving
      Calories 466 Calories from Fat 306
      % Daily Value*
      Total Fat 34g 52%
      Saturated Fat 17g 85%
      Polyunsaturated Fat 2g
      Monounsaturated Fat 11g
      Cholesterol 124mg 41%
      Sodium 877mg 37%
      Potassium 390mg 11%
      Total Carbohydrates 5g 2%
      Dietary Fiber 1g 4%
      Sugars 1g
      Protein 29g 58%
      Vitamin A 3%
      Vitamin C 4%
      Calcium 7%
      Iron 27%
      * Percent Daily Values are based on a 2000 calorie diet.

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