Directions:
- Combine wine, sugar, and mint in heavy small saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat; let stand 30 minutes. Strain syrup into medium saucepan; discard mint.
- Using vegetable peeler, remove peel from lemons in strips. Place strips in mini processor. Cut away all white pith from lemons and discard. Working on plate to catch juice, quarter lemons; remove seeds. Add lemons and juice to mini processor; using on/off turns, chop coarsely. Add lemon mixture to mint syrup. Boil until mixture is reduced to 2/3 cup, about 10 minutes. Stir in salt. Cool.
- Sprinkle lamb with salt and pepper. Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Add lamb; cook to desired doneness, about 2 1/2 minutes per side for medium-rare. Serve lamb with compote.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.6 Kcal (677 kJ) | ||
| Calories from fat | 65.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.3g | 11% | |
|---|---|---|---|
| Sodium | 76.95mg | 3% | |
| Potassium | 31.58mg | 1% | |
| Total Carbs | 18.82g | 6% | |
| Sugars | 15.64g | 63% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 0.5g | 1% | |
| Vitamin C | 15.5mg | 26% | |
| Calcium | 14.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 86.8 Kcal (363 kJ) | ||
| Calories from fat | 35.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.92g | 11% | |
|---|---|---|---|
| Sodium | 41.33mg | 3% | |
| Potassium | 16.97mg | 1% | |
| Total Carbs | 10.11g | 6% | |
| Sugars | 8.4g | 63% | |
| Dietary Fiber | 0.54g | 4% | |
| Protein | 0.27g | 1% | |
| Vitamin C | 8.3mg | 26% | |
| Calcium | 7.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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