4 large lamb loin chops
1 tbsp olive oil
2 medium onions, sliced
4 small garlic cloves, chopped
2 tbsp currants
½ cup dry red wine
¼ cup balsamic vinegar , or 3 Tbs. red wine vinegar
½ tsp dried rosemary, crumbled
Season both sides of lamb chops with salt and pepper.
Heat olive oil in heavy large skillet over medium-high heat.
Add lamb to skillet.
Sprinkle onions over lamb.
Cook until lamb is brown, stirring onions occasionally, about 7 minutes.
Turn lamb chops and cook on second sides until lamb is cooked to desired doneness, about 5 minutes for medium-rare. Transfer lamb to platter; cover with foil and keep warm.
Add garlic to onions in skillet and sauté 1 minute. Stir in currants and sauté 1 minute longer.
Add remaining ingredients and boil until liquid is reduced to glaze, about 3 minutes.
Season to taste with salt and pepper.
Spoon onion mixture over lamb chops.
Sugar: 10g
:
Calcium: 46mg
Calories: 468kcal
Carbohydrates: 15g
Cholesterol: 84mg
Fat: 34g
Fiber: 2g
Iron: 2mg
Potassium: 419mg
Protein: 20g
Saturated Fat: 14g
Sodium: 70mg
Vitamin C: 5mg
