Lamb Chops With Balsamic Reduction

• 3/4 teaspoon dried rosemary
• 1/4 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt and pepper
• 4 lamb chops (3/4 inch thick)
• 1 tablespoon olive oil
• 1/4 cup minced shallot
• 1/3 cup aged balsamic vinegar
• 3/4 cup chicken broth
• 1 tablespoon butter

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. Heat olive oil in large skillet over med-high heat.
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. Add shallots to skillet and cook until browned. Stir in vinegar, scaping the bottom of the skillet.
5. Stir in chicken broth.
6. Continue to cook over med-high heat for around 5 minutes, or until sauce is reduced by half.
7. Remove from heat and stir in butter.
8. Pour over chops and serve.
9. Freezer Directions for OAMC:.
10. Freeze chops after rubbing with herbs.
11. Combine shallots, vinegar, and chicken broth in one bag and freeze.
12. To cook: thaw completely.
13. Cook chops per item #3 above.
14. Add vinegar mix and follow item #6 above.
15. Serve.

rosemary, basil, thyme, salt, lamb chops, olive oil, shallot, aged balsamic vinegar, chicken broth, butter

Taken from www.food.com/recipe/lamb-chops-with-balsamic-reduction-223416 (may not work)