Pan-Seared Lamb with a Red Wine Reduction
Pan-Seared Lamb with a Red Wine Reduction is a classic European-style dish featuring tender lamb chops or medallions, seared to a perfect crust and finished with a rich, savory sauce made from reduced red wine, stock, and aromatics like garlic and rosemary. It's a staple in French-inspired cuisine and is often served with roasted vegetables or creamy mashed potatoes.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates. It provides essential nutrients like iron, zinc, and B vitamins, and a typical serving contains approximately 450-550 calories.
Nutrition breakdown
| Calories | 500 kcal |
| Protein | 35 g |
| Carbs | 5 g |
| Fat | 38 g |
| Fiber | 0.5 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Iron | 3.5 mg |
| Zinc | 6 mg |
| Vitamin B12 | 2.5 mcg |
| Phosphorus | 280 mg |
| Potassium | 420 mg |
| Selenium | 30 mcg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.4 mg |
Per 1 serving (approx. 170 g lamb + 60 g sauce) · estimated, varies by recipe
💡 What's interesting
Culturally, the use of red wine in sauces is a hallmark of French cooking, believed to add depth and complexity. Nutritionally, lamb is one of the best dietary sources of conjugated linoleic acid (CLA), a fatty acid studied for its potential health benefits.
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