Lamb Chops with Balsamic Reduction


  • 3/4 teaspoon dried rosemary
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Salt Pepper to taste
  • 4 lamb chops (3/4 inch thick)
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 1/3 cup aged balsamic vinegar
  • 3/4 cup chicken broth
  • 1 tablespoon butter


  • 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 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. If you don’t, the sauce will be runny and not good.
  • Remove from heat, and stir in the butter.
  • Pour over the lamb chops, and serve.

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