Ingredients
4
4 servings
- •0.75 teaspoon dried rosemary
- •0.5 teaspoon dried thyme
- •0.25 teaspoon dried basil
- •salt and pepper to taste
- •4 lamb chops (3/4 inch thick)
- •1 tablespoon olive oil
- •0.25 cup minced shallots
- •0.33333334326744 cup aged balsamic vinegar
- •0.75 cup chicken broth
- •1 tablespoon butter
Instructions
- Gather all ingredients.
- 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.
- 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.
- 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.
- Remove sauce from the heat and stir in butter until melted.
- Serve over chops. Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 255
- Carbohydrate: 5g
- Fat: 19g
- Fiber: 0g
- Protein: 15g
- Sugar: 3g
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