Seared Lamb with Balsamic Sauce

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 0.3 cup cooking wine dry red
• 2  garlic cloves chopped
• 0.5 teaspoon kosher salt 
• 4 ounce lamb loin chops trimmed
• 0.3 cup lower-sodium beef broth fat-free
• 2 teaspoons olive oil 
• 1 cup onion red finely chopped

Equipment

• frying pan

Directions

1. Heat olive oil in a large nonstick skillet over medium-high heat.
2. Sprinkle lamb loin chops with salt and pepper.
3. Add lamb to pan, and cook 3 minutes or until browned. Turn lamb over, and cook 4 minutes or until desired degree of doneness.
4. Remove lamb from pan; keep warm.
5. Add chopped onion and garlic to pan; cook 3 minutes or until onion is tender.
6. Add wine; bring to a boil. Cook 3 minutes or until liquid evaporates. Stir in broth and balsamic vinegar; bring to a boil. Cook 2 minutes or until reduced to about 2/3 cup.
7. Serve sauce with lamb.