6 points<\/p>\n
Yield:\u00a0 4 servings (serving size: 2 chops and about 2 1\/2 tablespoons sauce)<\/p>\n
2 teaspoons olive oil
\n8 (4-ounce) lamb loin chops, trimmed
\n1\/2 teaspoon kosher salt
\n1\/4 teaspoon freshly ground black pepper
\n1 cup finely chopped red onion
\n2 garlic cloves, chopped
\n1\/4 cup dry red wine
\n1\/3 cup fat-free, less-sodium beef broth
\n2 tablespoons balsamic vinegar<\/p>\n
1. 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 vinegar; bring to a boil. Cook 2 minutes or until reduced to about 2\/3 cup. Serve sauce with lamb.<\/p>\n
CALORIES 253 ; FAT 11.6g (sat 3.7g,mono 5.7g,poly 0.9g); CHOLESTEROL 90mg; CALCIUM 34mg; CARBOHYDRATE 5.9g; SODIUM 357mg; PROTEIN 29.4g; FIBER 0.8g; IRON 2.2mg<\/p>\n","protected":false},"excerpt":{"rendered":"
6 points Yield:\u00a0 4 servings (serving size: 2 chops and about 2 1\/2 tablespoons sauce) 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, less-sodium beef … <\/p>\n