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LAMB CHOPS W BALSAMIC REDUCTION




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


FOOD52 - APRON


BCMT - SQUARE BUTCHER BLOCK


MATERIAL - KNIFE SET


MATERIAL - WHISK


CRATE & BARREL - STAINLESS STEEL BOWLS


MATERIAL - TONGS


CRATE & BARREL - GLASS NESTING BOWLS


WILLIAMS SONOMA - MEASURING CUPS

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