RECIPE
¾ teaspoon dried rosemary
½ teaspoon dried thyme
¼ teaspoon dried basil
salt and pepper
4 lamb chops
1 tablespoon olive oil
¼ cup minced shallots
⅓ cup aged balsamic vinegar
¾ cup chicken broth
1 tablespoon butter
METHOD
Mix rosemary, thyme, basil, salt, and pepper together in a small bowl; rub onto chops, coating both sides. Place chops onto a plate, cover, and let sit for 15 minutes.
Heat oil in a large skillet over medium-high heat. Cook chops in the hot skillet until no longer pink in the center, about 3 1/2 minutes per side for medium-rare. Transfer to a serving platter and keep warm.
Add shallots to the skillet; cook and stir until just browned, 2 to 3 minutes. Pour vinegar into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add broth; cook and stir until sauce has reduced by half, about 5 minutes.
Remove sauce from the heat and stir in butter until melted.
Serve over chops. Enjoy!
SHOP COOKING ESSENTIALS
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