Lamp chops

Ingredients

*Original recipe makes 4 servings

1/2 teaspoon dried rosemary

1/2 teaspoon dried basil

Salt and pepper to taste

4 lamb chops (3/4 inch thick)

1 tablespoon olive oil

1/4 cup minced shallots or onions

1/3 cup aged balsamic vinegar or balsamic vinegrette

3/4 cup chicken broth

1 tablespoon butter

Optional: 1/2 teaspoon dried thyme

Directions

1. 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.  If in a hurry, don't worry about rubbing or waiting.

2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 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 (or set aside)

3. Add shallots/onions to the skillet, and cook for a few minutes, just until browned. Stir in vinegar/dressing, 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 - and stir in the butter. 

4. Add lambs chop back into the skillets for a few minutes each side or until your liking.  Serve.

Adopted from:

http://allrecipes.com/recipe/lamb-chops-with-balsamic-reduction/

Yum!