Ingredients
¾tspdried rosemary
¼tspdried basil
½tspdried thyme
salt and pepper,to taste
4lamb chops,¾ inch thick
1tbspolive oil
¼cupshallots,minced
⅓cupbalsamic vinegar,aged
¾cupchicken broth
1tbspbutter
Preparation
In a small bowl or cup, mix together the rosemary, basil, thyme, salt, and pepper. Rub this mixture onto the lamb chops on both sides.
Place them on a plate, cover, and set aside for 15 minutes to absorb the flavors.
Heat olive oil in a large skillet over medium-high heat.
Place lamb chops in the skillet, and cook for about 3 ½ minutes per side for medium-rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
Add shallots to the skillet, and cook for a few minutes, just until browned.
Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half to prevent it from becoming runny.
Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.
