LAMB CHOPS WITH BALSAMIC REDUCTION

LAMB CHOPS WITH BALSAMIC REDUCTION image

Yield 6 chops, 3 servings

Number Of Ingredients 10

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

Steps:

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.