Lamb Chops With Balsamic Reduction

1. 1

   In a small bowl or cup mix rosemary, basil, thyme, salt and pepper. Rub on lamb chops and set aside for 15 minutes.

2. 2

   Heat olive oil in large skillet over med-high heat.

3. 3

   Place lamb chops in skillet and cook 3 1/2 minutes on each side for med rare. Remove and keep warm on platter.

4. 4

   Add shallots to skillet and cook until browned. Stir in vinegar, scaping the bottom of the skillet.

5. 5

   Stir in chicken broth.

6. 6

   Continue to cook over med-high heat for around 5 minutes, or until sauce is reduced by half.

7. 7

   Remove from heat and stir in butter.

8. 8

   Pour over chops and serve.

9. 9

   Freezer Directions for OAMC:.

10. 10

    Freeze chops after rubbing with herbs.

11. 11

    Combine shallots, vinegar, and chicken broth in one bag and freeze.

12. 12

    To cook: thaw completely.

13. 13

    Cook chops per item #3 above.

14. 14

    Add vinegar mix and follow item #6 above.

15. 15

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.