Chef Tom demonstrates Seared Lamb with Balsamic Sauce & Braised Greens with Tomatoes
Seared Lamb with Balsamic Sauce
2 teaspoons olive oil
8 (4-ounce) lamb loin chops, trimmed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup finely chopped red onion
2 garlic cloves, chopped
1/4 cup dry red wine
1/3 cup fat-free, lower-sodium beef broth
2 tablespoons balsamic vinegar
Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle lamb loin chops with salt and pepper. Add lamb to pan, and cook 3 minutes or until browned. Turn lamb over, and cook 4 minutes or until desired degree of doneness. Remove lamb from pan; keep warm. Add chopped onion and garlic to pan; cook 3 minutes or until onion is tender. 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. Serve sauce with lamb.
Braised Greens with Tomatoes
1/2 cup extra-virgin olive oil see savings
1 large onion, thinly sliced see savings
2 garlic cloves, minced see savings
1 large jalapeno, seeded and sliced see savings
2 pounds sturdy greens, such as chard, mustard greens, kale or young collards stems and inner ribs removed, leaves coarsely chopped see savings
Salt and freshly ground pepper see savings
1 pint grape tomatoes, halved see savings
3/4 cup water see savings
2 tablespoons white wine vinegar see savings
In a large pot, heat the olive oil . Add the onion, garlic and jalapeno and cook over moderate heat until softened, about 6 minutes.
Add the greens, season with salt and pepper and toss to wilt. Stir in the tomatoes, water and vinegar , cover and cook over low heat, stirring occasionally, until the greens are tender and the tomatoes are soft, 10 to 15 minutes. Transfer to a bowl and serve.
The greens can be refrigerated overnight.