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Jennifer Daniels: "I marinated the lamb in the sauce for a couple of…" Read More
8Ingredients
30Minutes
610Calories
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Ingredients
US|METRIC
1 SERVINGS
- 2 shallots (medium, minced)
- 1/2 cup dry red wine
- 1/2 cup homemade stock (chicken, beef, lamb, or venison)
- 1 Tbsp. balsamic vinegar
- 1 tsp. Dijon mustard
- 3 Tbsp. unsalted butter (cut into pieces)
- 1 tsp. fresh thyme leaves (minced)
- salt and ground black pepper (to taste)
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium220mg9% |
| Potassium1100mg31% |
| Protein10g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber0g0% |
| Sugars4g |
| Vitamin A80% |
| Vitamin C30% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Jennifer Daniels a year ago
I marinated the lamb in the sauce for a couple of days - this turned out amazingly well! I didn't have a caste iron pan, but did a hard sear on both sides - aside from the port-wine marinade, this was another fav of the evening.