Tuscan Lamb Skillet
Elevate your dinner game with this one-pan Tuscan Lamb Skillet, a rustic yet elegant dish bursting with Mediterranean flavors. Tender, seared boneless lamb loin is nestled in a rich medley of garlic-sautéed cherry tomatoes, sun-dried tomatoes, and briny kalamata olives, all infused with the fragrant aroma of fresh rosemary. A splash of chicken broth and a hint of lemon juice create a light, flavorful sauce that perfectly complements the wilted baby spinach. The dish finishes with optional Parmesan for a touch of creamy indulgence. Quick to prepare in just 45 minutes, this recipe is ideal for weeknight meals or special occasions. Whether served on its own or accompanied by crusty bread or a side of pasta, this skillet showcases the essence of Tuscan cuisine with every savory bite. Perfect for fans of hearty, wholesome dinners, this recipe delivers simplicity and sophistication in one pan!
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Recipe Information
Ingredients
- 1 lb boneless lamb loin
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 3 garlic cloves
- 1 cup cherry tomatoes
- 0.25 cup sun-dried tomatoes (in oil, drained and chopped)
- 2 sprigs fresh rosemary
- 0.5 cup kalamata olives (pitted and halved)
- 2 cups baby spinach
- 0.5 cup chicken broth
- 1 tbsp lemon juice
- 0.25 tsp crushed red pepper flakes
- 0.25 cup Parmesan cheese (optional, for garnish)
Instructions
Pat the lamb loin dry with paper towels and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the lamb and sear for 3-4 minutes per side until browned. Remove the lamb from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Mince the garlic cloves and sauté them for 1 minute, or until fragrant.
Halve the cherry tomatoes and add them to the skillet along with the chopped sun-dried tomatoes. Cook, stirring occasionally, for 3-4 minutes, or until the cherry tomatoes start to break down.
Add the fresh rosemary sprigs, kalamata olives, and crushed red pepper flakes to the skillet. Stir to combine.
Pour in the chicken broth and bring the mixture to a simmer. Return the lamb to the skillet, cover, and cook on low heat for 10-15 minutes, or until the lamb reaches an internal temperature of 145°F (for medium-rare).
Remove the lamb from the skillet and let it rest for 5 minutes before slicing.
While the lamb rests, stir the baby spinach and lemon juice into the skillet until the spinach wilts, about 1-2 minutes.
Slice the lamb into thin pieces and return it to the skillet to soak up the juices.
Serve immediately, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.5 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
