2 teaspoons olive oil
1 (1-pound) boneless leg of lamb, trimmed
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 fat-free, lower-sodium chicken broth, 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° for 15 minutes or until a thermometer inserted in thickest portion registers 130°. Remove lamb from pan; let stand 10 minutes.

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 (about 10 minutes), 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.

Yield 4 servings (3 ounces of lamb and about 3 Tablepooons sauce)

Calories 317, Fat 18.8g (Sat 7.4g, Mono 8.4g, Poly 1.6g); Protein 22.5g; Carb 9.6g; Fiber 1g; Chol 77mg; Iron 2.4mg; Sodium 574mg; Calc 29mg.

Julianna Grimes, Cooking Light, December 2010, Page 172

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