Pan-Seared Lamb with Red Wine Reduction
Pan-Seared Lamb with Red Wine Reduction is a classic French bistro dish featuring tender lamb chops or a rack, seared to a perfect crust and finished with a rich, glossy sauce made from red wine, shallots, and herbs. It's a staple of elegant European cuisine, often served with roasted vegetables or potatoes.
🍽️ Nutrition at a glance
This dish is high in protein and fat, providing essential nutrients like iron, zinc, and B vitamins, particularly B12. A typical serving contains approximately 500-600 calories, depending on the cut of lamb and sauce richness.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 35 g |
| Carbs | 5 g |
| Fat | 42 g |
| Fiber | 0.5 g |
| Sugar | 2 g |
| Sodium | 350 mg |
| Iron | 3.5 mg |
| Zinc | 6 mg |
| Vitamin B12 | 2.8 mcg |
| Phosphorus | 250 mg |
| Selenium | 25 mcg |
| Niacin (B3) | 8 mg |
| Potassium | 400 mg |
| Vitamin B6 | 0.4 mg |
Per 1 lamb chop (about 150 g) with 2 tablespoons (30 ml) sauce · estimated, varies by recipe
💡 What's interesting
The red wine reduction not only adds depth of flavor but also contains antioxidants from the wine, which can complement the iron in the lamb for better absorption. Culturally, it's a symbol of French culinary technique, emphasizing the balance of searing, deglazing, and reducing to build complex flavors.
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