Lamb Chops with Balsamic Reduction

Featured by Winsome in the Gold Wine Club.


Serves four

4 Lamb Chops (3/4 inch thick)
1/2 Teaspoon dried Rosemary
1/2 Teaspoon dried Basil
1/2 Teaspoon dried Thyme
1 Tablespoon Olive Oil
1/2 Cup minced Shallots
1/3 Cup aged Balsamic Vinegar
1/2 Cup Chicken Broth
1 Tablespoon Butter
Salt & Pepper to taste


In a small bowl or cup, mix together the Rosemary, Basil, Thyme, Salt and Pepper. Rub this mixture onto the Lamb Chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors. Heat Olive Oil in a large skillet over medium-high heat. Place the Lamb Chops in the skillet and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet and keep warm on a serving platter. Add Shallots to the skillet and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half to avoid runniness. Remove from the heat and stir in the Butter. Pour over the Lamb Chops and serve.

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