Ingredients

1-1/4 teaspoons dried rosemary

1/4 teaspoon dried basil

3/4 teaspoon dried thyme

salt and fresh cracked pepper to taste

6 thick lamb chops

1-1/2 tablespoons olive oil.

1/4 cup minced shallots

1/2 cup aged balsamic vinegar (preferable de modena)

1 cup low-sodium chicken broth

1-1/2 tablespoons butter

Preparation

  1. In a small bowl, mix together all of the herbs, salt and pepper. Rub mixture onto both sides of the chops. Place them on a plate, cover and set aside for 15-30 minutes to absorb the flavors.
  2. Heat olive oil in a large pan over medium-high heat. Shake off excess herbs and place chops in the pan, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired temperature. Remove from the skillet, and keep warm on a serving platter.
  3. Reduce heat slightly and add shallots to the skillet and cook just until browned, about one minute. Stir in the balsamic vinegar, de-glazing the pan. Then, stir in the chicken broth and continue to cook and stir over medium-high heat until the sauce has reduced by half -be patient. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.