Lamb Chops with Balsamic Vinegar Sauce 

Lamb Chops with Balsamic Vinegar Sauce: 


3/4 teaspoon dried rosemary 

1/4 teaspoon dried basil 🌿 

1//2 teaspoon dried thyme 

Salt and pepper, to taste 

4 lamb chops, 3/4 inch thick 

1 tablespoon olive oil 

1/4 cup minced shallots 

1/3 cup aged balsamic vinegar 

3/4 cup chicken broth 

1 tablespoon butter 

1-2 tablespoons flour 


In a small bowl or cup; mix together the rosemary, basil, thyme, salt, & pepper. Rub this mixture into the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors. 

Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 & 1/2 minutes per side for medium rarer or continue to cook to your desired doneness. Remove from skillet, and keep warm on a serving platter. 

Add shallots to the skillet, cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Add in flour to help thicken the sauce. 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 the heat, and stir in the butter. Pour over lamb chops. 

Serve and enjoy! ☺️
{Serve over a bed of fresh greens and tomatoes 🍅, or over a bed of rice with tomatoes 🍅 on the side.} 


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