These are French lamb chops that I found in my freezer in Sens over the holidays. Yay!
Quick and easy, just sprinkle with dried herbs, brown, make a balsamic reduction and serve with bacon, sauteed chard.
Lamb Chops with Herbs and Balsamic Sauce
6 lamb chops
Salt and pepper
Dried oregano, basil and thyme
1 tbsp olive oil
1 tbsp butter
2 shallots, vertically sliced
1/3 cup balsamic vinegar
1/2 cup chicken broth
Sprinkle the lamb chops with salt, pepper and the herbs, then set aside for about 30 minutes. Melt the butter in the olive oil and brown the chops for about 3 minutes per side. Set aside and keep warm. Add the shallots to the pan and saute until soft, then add the vinegar and reduce the liquid by half. Add the chicken broth and reduce the liquid by half again. Serve the sauce with the lamb chops and some sauteed chard.