It is a new year and time to celebrate with something lean and delicious. Lamb with Balsamic Vinegar and Broccoli Rabe has the perfect components that not only fulfill your needs but also satisfies your palate. Specifically, the balsamic vinegar sauce not only flavors the protein, but it also tenderizes it, making it melt in your mouth when you eat it.

             Modena is the northern region in Italy where balsamic vinegar comes from. Balsamic is practically a sore wine that has been reduced and aged for at least twelve years. Its strong sweet and sour taste is what makes it so magnificent for various entrees that include meat and greens.

            Now to start the year freshly. Heat up the pan with olive oil and season the lamb with salt, pepper, garlic powder and honey. Then, place the lamb in the pan; add the garlic cloves, sear the lamb and place it in the broiler. While, the lamb is in the broiler, sauté the red onions in olive oil and red wine, add balsamic, add the garlic powder, add the lemon, add the rest of the honey and let the mix reduce to a syrupy consistency. In a separate pan, sauté the sliced garlic and add the broccoli rabe. Season to taste. Finally, take the lamb out and drizzle it with some of the balsamic reduction accompanied by the broccoli rabe.

            Cabernet Sauvignon is the wine that best complements such a strong yet tender dish like Lamb with Balsamic Vinegar.

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Enjoy!...