Lamb Chops with Balsamic Reduction

Ingredients

• dried rosemary (0.75 teaspoon)
• dried thyme (0.5 teaspoon)
• dried basil (0.25 teaspoon)
• salt (0 )
• pepper (0 )
• lamb chops (4 )
• olive oil (1 tablespoon)
• minced shallots (0.25 cup)
• aged balsamic vinegar (0.33 cup)
• chicken broth (0.75 cup)
• butter (1 tablespoon)

Instructions

1. Gather all ingredients.
2. 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.
3. 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.
4. 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.
5. Remove sauce from the heat and stir in butter until melted.
6. Serve sauce over chops. Enjoy!

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 255
• fat: 19 g
• sats: 8 g
• carbs: 5 g
• fibre: 0 g
• protein: 15 g
• salt: 0 g