This balsamic-sauced lamb chop recipe is a favorite in my house. Rosemary and thyme give it great flavor. It serves four people, but if you like two chops each as we do, you'll want to double the recipe. And if you do, just remember that the sauce will take longer to reduce.
Ingredients
- rosemary: 0.75 tsp (dried)
- thyme: 0.5 tsp (dried)
- basil: 0.25 tsp (dried)
- salt and pepper: (to taste)
- lamb chops (3/4 inch thick): 4 piece
- olive oil: 1 Tbsp
- shallots: 0.25 cup (minced)
- aged balsamic vinegar: 0.33333 cup
- chicken broth: 0.75 cup
- butter: 1 Tbsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Remove sauce from the heat and stir in butter until melted. Dotdash Meredith Food Studios
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Serve over chops. Enjoy! Dotdash Meredith Food Studios
