Tuesday, January 11, 2011
Lamb dinner for 2.
Good thing I found this recipe.
Some lamb (I used part of the shoulder), seared, finished off in the oven and topped with a pomegranate and red wine pan sauce. Serve with your choice of sides. We had steamed broccoli and a garlic mashed cauliflower. The lamb was delicious, divine, delectable. The sauce was perfect. I cannot wait for the leftovers tomorrow night after I get home from work.
I'd eat some more of it now if I could.
Roast lamb with red wine and pomegranate pan sauce
From Cooking Light
8 points for 3 ounces Lamb with 3 tablespoons of sauce
2 teaspoons olive oil
1 (1-pound) boneless leg or shoulder of lamb
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
3/4 cup chopped onion
2 garlic cloves, crushed
1/3 cup red wine
1 1/2 cups chicken stock, divided
1/4 cup pomegranate juice
2 teaspoons sugar
2 teaspoons all-purpose flour
Preheat oven to 375°.
Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb with 1/2 teaspoon salt and pepper; add lamb to pan. Sauté 10 minutes, turning to brown on all sides. Place pan in oven; bake at 375° until cooked to desired doneness. (130 degs for rare, 135 for medium rare, 140 for medium). Remove lamb from pan; let rest while you prepare the sauce.
Place pan over medium-high heat. Add onion and garlic to pan; sauté for 3 minutes, stirring occasionally. Add red wine; bring to a boil. Cook until liquid almost evaporates, scraping pan to loosen browned bits. Stir in remaining 1/4 teaspoon salt, 1 cup broth, juice, and sugar; bring to a boil. Cook until reduced to 1/2 cup, stirring occasionally. Combine remaining 1/2 cup broth and flour, stirring until smooth. Add flour mixture to pan; bring to a boil. Cook 1 minute, stirring occasionally. Strain mixture through a fine-mesh sieve; discard solids. Serve sauce with lamb.