Ingredients

The following ingredients have 4 Servings
  • 4 lamb chops (3/4 inch thick)
  • 3/4 tsp rosemary (dried)
  • 1/2 tsp thyme (dried)
  • 1/4 tsp basil (dried)
  • salt (to taste)
  • pepper (to taste)
  • 1 tbsp olive oil
  • 1/4 cup shallots (minced)
  • 3/4 cup chicken stock
  • 1/3 cup balsamic vinegar (aged - good quality)
  • 1 tbsp butter (unsalted)

Instruction

  • In a small bowl mix together the dried herbs, salt, and pepper. Rub the mixture on both sides of the lamb chops. Place them on a plate, cover and set aside for 30 minutes to absorb the flavors. 
  • Heat olive oil in a large cast iron skillet over medium-high heat. When oil starts to shimmer, place lamb chops in the hot skillet and cook for about 3 1/2 minutes per side for medium rare (145 F.),Medium (160 F.), Well Done, (170 F.) Use an Instant Read Thermometer to be sure. 
  • Remove from the skillet, and keep warm on a serving plate. 
  • Add shallots to the skillet, and cook them just until browned. Stir in balsamic vinegar, scraping any bits of lamb that stuck to the bottom. Those are yummy pieces! Stir in the chicken stock. 
  • Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. Don't rush this, you don't want a runny sauce. 
  • Remove from heat. Stir in butter. Pour over lamb chops and serve.