Lamb Chops With Sweet Potato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (4-ounce) lean lamb loin chops (about 1 1/2 inches thick) |
1/2 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
cooking spray |
1 tablespoon butter, divided |
3/4 cup diced sweet potato |
1/4 cup minced shallots |
4 garlic cloves, minced |
1/2 cup balsamic vinegar |
1 cup fat-free, reduced-sodium chicken broth |
1 tablespoon plus 1 teaspoon sugar |
1 tablespoon dijon mustard |
2 teaspoons chopped fresh or |
1/4 teaspoon dried thyme |
1 tablespoon thinly sliced fresh tarragon leaves |
Directions:
1. Sprinkle both sides of lamb with 1/4 teaspoon each salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops; cook 3 minutes on each side. Reduce heat to medium; cook 4 minutes on each side or until desired degree of doneness. Set aside; keep warm.
2. Add half of butter to skillet; cook over medium-high heat until butter melts. Add sweet potato, and cook 3 minutes or until tender, stirring often. Set aside, and keep warm.
3. Add remaining butter, shallots, and garlic; cook, stirring constantly, 2 minutes. Increase heat to high, and add balsamic vinegar. Simmer until liquid is almost evaporated. Add chicken broth and sugar; simmer 3 minutes. Add reserved sweet potato, Dijon mustard, thyme, tarragon, and remaining 1/4 teaspoon each salt and pepper; stir well. Spoon sauce over chops.
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