Ingredients:
¾ tsp. dried rosemary
¼ tsp. dried basil
½ tsp. dried thyme
Salt & Pepper
4 lamb chops
1 Tbsp. olive oil
¼ cup minced shallots
1/3 cup balsamic vinegar
¾ Chicken Broth
1 Tbsp. Butter
Recipe:
1.In a small bowl, blend 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 flavours.
2.Heat olive oil in a large skillet. Place lamb chops in the skillet, and cook for about 9-10 minutes. Remove from the skillet, and keep warm on a serving platter.
3.Add shallots, and cook for a few minutes, until browned. Stir in vinegar, 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.
4.Serve with Pinot Noir for the most delicious meal.
By: Archa Dave
