INGREDIENTS
4 Lamb Chops about 3/4″ thick
1 Tablespoon of Olive Oil
3/4 Teaspoon of Dried Rosemary
1/2 Teaspoon of Dried Thyme
1/4 Teaspoon of Dried Basil
1/4 Cup of Shallots (Minced)
1/3 Cup of Balsamic Vinegar (Aged)
3/4 Cup of Chicken Broth
1 Tablespoon of Butter
Fresh ground pepper and sea salt.

DIRECTIONS
In a bowl mix the basil, thyme, rosemary, sea salt and fresh ground pepper to make a rub. Pour that over the lamb chops on both sides and rub it thoroughly. Set them aside and let it absorb all the flavors for about 30 minutes.

COOKING
Get a large pan and heat it with olive oil over medium-high heat. Make sure the pan is very hot. Once it is, place the chops and cook it for about 3.5 minutes per side for medium rare. Remember, once you put the chops in the heated pan, don’t move them!
After you cook them, take them out then put the shallots in the pan and cook it for a few minutes until they are browned. Stir in the vinegar and scrap off the bits of cooked lamb chops from the bottom of the pan then stir in chicken broth. (mmm..my stomach is growling). This will be your sauce so cook it over medium heat for about 5 minutes until the sauce is reduced by half. Remove it from the heat and mix in the butter. You want it to have a nice consistency and thickness. Pour over the lamp chops or on the side to eat.

Tags | lamb, lamb chop, leg of lamb