Lamb Chops wtih Balsamic Reduction


3/4 tsp dried rosemary
1/4 tsp dried basil
1/2 tsp dried thyme
salt and pepper to taste
4 lamb chops (3/4" thick)
1 TB olive oil
1/4 c minced shallots
1/3 c aged balsamic vinegar
3/4 c chicken broth
1 TB 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 flavors.
Heat olive oil in a large skillet over medium-high heat. Pace lamb chops in the skillet and cook for about 2 1/2 minutes per side for medium rare. Remove from the skillet and keep warm on a serving platter.
Add shallots to the skillet and cook for a few minutes, just until browned. Stir in vinegar, scaping any bits of lamb from the bottom of the skillet, then stir in chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, or until the sauce has reduced by half. Remove from heat, stir in the butter Pour over the lamb chops and serve.