Lamb Chops with Balsamic Reduction


Serves: 2
• 3/4 teaspoon dried rosemary
• 1/4 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt and pepper to taste
• 4 lamb chops (2cm thick)
• 1 tablespoon olive oil
• 4 tablespoons minced shallots
• 75ml aged balsamic vinegar
• 175ml chicken stock
• 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 flavours.
• Heat olive oil in a large frying pan over medium-high heat. Place lamb chops in the pan, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the pan, and keep warm on a serving platter.
• Add shallots to the pan, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the pan, then stir in the chicken stock. 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.