Pan-Seared Lamb Loin with Red Wine Reduction
Pan-Seared Lamb Loin with Red Wine Reduction is a classic European-inspired dish featuring tender lamb loin chops seared to a golden crust and served with a rich, glossy sauce made from reduced red wine, stock, and aromatics. The primary ingredients include lamb loin, a robust red wine like Cabernet Sauvignon or Merlot, shallots, garlic, and fresh herbs such as rosemary and thyme. It is a staple in French and modern Western cuisine, often presented as a sophisticated main course.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates. It is an excellent source of iron, zinc, and B vitamins, particularly B12. A typical serving contains approximately 450-550 calories.
Nutrition breakdown
| Calories | 490 kcal |
| Protein | 38 g |
| Carbs | 4 g |
| Fat | 35 g |
| Fiber | 0.5 g |
| Sugar | 1.5 g |
| Sodium | 320 mg |
| Iron | 3.2 mg |
| Zinc | 5.8 mg |
| Vitamin B12 | 2.4 µg |
| Niacin (B3) | 10.2 mg |
| Phosphorus | 280 mg |
| Selenium | 32 µg |
| Potassium | 420 mg |
| Vitamin B6 | 0.4 mg |
Per 1 lamb loin chop with sauce (approx. 170 g) · estimated, varies by recipe
💡 What's interesting
Lamb has been a central protein in Mediterranean and Middle Eastern cuisines for millennia, symbolizing pastoral traditions. The red wine reduction technique, known as 'au vin rouge,' is a cornerstone of French saucier craft, concentrating flavors without added thickeners.
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