Ingredients

• 1 ½ lb lamb loin chops, trimmed of fat
• 3 teaspoons olive oil, divided
• salt, to taste
• coarsely ground pepper, to taste
• ¼ cup shallots, finely chopped
• 1 cup low-sodium chicken broth
• 3 tablespoons balsamic vinegar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon low-sodium soy sauce
• 1 bunch watercress, (about 4 cups)

Method

Trim, wash, and dry watercress. You should have about 4 cups.

Preheat oven to 450degF. Heat a heavy, ovenproof skillet over high heat. Brush lamb loins with 1 tsp oil; sprinkle with salt and pepper. Place lamb in skillet and sear on all sides, about 2 minutes per side. Transfer the skillet to the oven and roast until the lamb is medium-rare (120 to 130 degrees on a meat thermometer), about 8 minutes. Remove lamb from skillet and set it aside on a carving board tented with aluminum foil to keep warm.

Without washing the skillet, place it over medium heat. Add shallots and remaining 2 tsp oil. Cook shallots, stirring, until softened, about 1 minute. Pour in stock, vinegar, Worcestershire sauce, and soy sauce; stir, scraping up any browned bits. Increase 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 lamb. Toss watercress in 2 tbsp of the warm sauce until slightly wilted and arrange on 6 warmed dinner plates. Fan the lamb slices alongside. Drizzle remaining sauce over lamb and serve.

Notes

Use boneless lamb loins.

This is excellent and is the best way to serve lamb I have yet found.

Nutritional information per serving

Each serving contains 220 calories and 11g fat.

Categories

dinner party, lamb, main dishes