Lamb Chops with Balsamic Reduction

Ingredients

• 0.75 teaspoon dried rosemary
• 0.5 teaspoon dried thyme
• 0.25 teaspoon dried basil
• salt and pepper to taste
• 4 lamb chops (3/4 inch thick)
• 1 tablespoon olive oil
• 0.25 cup minced shallots
• 1/3 cup aged balsamic vinegar
• 0.75 cup chicken broth
• 1 tablespoon butter

Steps

1. Gather all ingredients.
2. Mix rosemary, thyme, basil, salt, and pepper together in a small bowl until well combined; rub onto chops, coating both sides. Place chops onto a plate, cover, and let sit for 15 minutes.
3. Heat olive oil in a large skillet over medium-high heat. Cook chops in hot oil until no longer pink in the center, 3 to 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer to a serving platter and keep warm.
4. Add shallots to the same skillet; cook and stir until just browned, 2 to 3 minutes. Pour in vinegar 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 is reduced by half, about 5 minutes.
5. Remove sauce from heat and stir in butter until melted.
6. Serve over chops. Enjoy!