Lamb Chops with Balsamic Reduction, Greek Lamb Stew

Lamb Chops with Balsamic Reduction

  • 4 lamb chops about ¾-inch thick
  • ¼ cup minced shallots
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • ¾ cup chicken broth
  • ¾ teas. dried rosemary
  • ¼ teas. dried basil
  • ½ teas. dried thyme
  • 1/3 cup balsamic vinegar
  • salt and pepper to taste

Combine the rosemary, basil, thyme, salt and pepper together in a small bowl and rub this mixture on both sides of the lamb chops. Set the lamb chops aside for 15 minutes to allow the chops to absorb the flavors of the seasonings. Place a large skillet over medium-high heat and heat the olive oil. Place the lamb chops in the skillet and cook for about 3 ½ minutes per side for medium rare or continue to cook to your desired doneness. Remove the lamb chops from the skillet, place on a serving dish, and keep warm. Add the shallots to the skillet and cook until just browned. Stir in the balsamic vinegar and scrape any bits of lamb from the bottom of the skillet. Stir in the chicken broth.

Cook and stir this mixture over medium-high heat for about 5 minutes, or until the sauce has reduced by half. (It’s important to let the sauce reduce by half or the sauce will be too runny and not good). Remove skillet from the heat and stir in the butter. Pour the sauce over the lamb chops and serve.
Recipe makes 4 servings Estimated WW Smart points 5 per serving.

Greek Lamb Stew

  • 1 lb. uncooked lean and trimmed boneless lamb leg, cut into 1 ½-inch chunks
  • 1 19 oz. can cannellini beans, rinsed and drained
  • 1 medium onion, chopped
  • 1 14 ½ oz. can fire-roasted tomatoes
  • 6 cups fresh baby spinach
  • ¼ cup crumbled reduced-fat feta cheese
  • 1 tsp. lemon zest
  • 2 large cloves garlic, minced
  • 1 ½ teas. fresh rosemary, chopped
  • 1 teas. olive oil
  • olive oil cooking spray
  • salt and pepper to taste

Sprinkle the lamb chunks with salt and pepper. Place a large skillet over medium-high heat and heat the oil. Add the lamb to the skillet and cook, turning often, until the meet is browned and cooked to medium, about 6 minutes. You may have to cook the lamb in 2 batches. Remove cooked lamb to a plate, cover to keep warm, and set aside. Spray the same skillet with the cooking spray. Add the garlic, onion and rosemary to the skillet. Reduce heat to medium, cover the skillet and cook about 5 minutes until the onion is softened, stir often. Stir in the beans and tomatoes and bring to a boil. Check to see if salt and pepper need adjusting.

Reduce heat and simmer, covered, about 3 minutes. Add the spinach and cook and stir until the spinach is wilted, about 2 minutes. Stir in the lamb and stir to combine well. Spoon the stew into four shallow bowls and sprinkle one-fourth of the feta cheese and the lemon zest over each bowl of stew.
Recipe makes 4 servings Estimated WW Smart points 3 per serving