Prep Time::10 mins
Cook Time::20 mins
Additional Time::15 mins
Total Time::45 mins
Servings::4
Ingredients
¾ teaspoon dried rosemary
½ teaspoon dried thyme
¼ teaspoon dried basil
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
¼ cup minced shallots
⅓ cup aged balsamic vinegar
¾ cup chicken broth
1 tablespoon butter
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer to a serving platter and keep warm.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Remove sauce from the heat and stir in butter until melted.
Dotdash Meredith Food Studios
Serve over chops. Enjoy!
Dotdash Meredith Food Studios