Ingredients

• 2 12-ounce boneless lamb loins, trimmed
• 3 teaspoons extra-virgin olive oil, divided
• Salt & coarsely ground pepper to taste
• 1/4 cup finely chopped shallots
• 1 cup lamb stock (see Note), or reduced-sodium chicken broth
• 3 tablespoon balsamic vinegar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon reduced-sodium soy sauce
• 1 bunch watercress, trimmed, washed and dried (4 cups)

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Cooking Directions

Step 1

Preheat oven to 450°F. Heat a heavy ovenproof skillet over high heat. Brush the lamb loins with 1 teaspoon of the oil and sprinkle with salt and pepper. Sear the lamb on all sides, about 2 minutes per side. Transfer the pan to the oven and roast until the lamb is medium-rare (120 to 130°F on an instant-read thermometer), about 8 minutes. Remove the lamb from the pan and set it aside on a carving board tented with foil to keep warm.

Step 2

Without washing the pan, place it over medium heat. Add shallots and the remaining 2 teaspoons oil. Cook the shallots, stirring, until softened, about 1 minute. Add stock or broth, vinegar, Worcestershire sauce and soy sauce; stir, scraping up any browned bits. Increase the heat to high and boil the sauce until it has reduced to 1/2 cup, about 5 minutes. Season with salt and pepper.

Step 3

Thinly slice the lamb. Toss watercress in 2 tablespoons of the warm sauce until slightly wilted and arrange on 6 warmed dinner plates. Fan the lamb slices alongside. Drizzle the remaining sauce over the lamb and serve.