Lamb Chops With Balsamic Reduction


3/4 teaspoon dried rosemary
1 tablespoon olive oil
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
cup aged balsamic vinegar
salt and pepper, to taste
3/4 cup chicken broth
4 lamb chops (¾- inch thick)
1 tablespoon unsalted butter


In a small bowl, mix together rosemary, basil, thyme, salt and pepper. Rub mix onto lamb chops - on both sides. Place on a plate, cover and set aside for 15 minutes to absorb flavors.
Heat olive oil in a large skillet over medium-high heat. Place chops in skillet and cook for about 3 1/2 minutes per side for medium-rare, or continue to cook to desired doneness. Remove from skillet and keep warm on a serving platter.
Add shallots to skillet and cook for a few minutes, just until browned. Stir in vinegar, scraping up bits of lamb from the bottom of the skillet, and then stir in broth. Continue to cook and stir over medium-high heat for 5 minutes; until the sauce had reduced by half. (If you don't, the sauce will be runny.) Remove from heat and stir in butter. Pour over lamb and serve immediately.




Monday, October 18, 2010 - 8:25pm


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