What can I say, other than I have made this recipe several times and it's delicious. I have tweeked the recipe so much over time that I 've had to rewrite it because I had too many notes on the original. Here is the recipe I use today. It hasn't changed much, but it works perfect for me. I find this version is a little less vinegary and a little more flavorful, but that might be just me. Any way here it is. •8 lamb chops •2 tbsp olive oil •coarse kosher salt •pepper **Rub** •1 ½ tsp dried rosemary •1 tsp dried thyme •½ tsp dried basil •1 tsp dry mustard **Sauce** •2 tbsp olive oil •¼ cup minced shallots •¼ cup balsamic vinegar •¾ cup chicken broth •1 tbsp butter ***Step 1*** Salt and pepper chops to taste. Mix rub ingredients together and rub on chops thoroughly. Cover with plastic wrap and let sit for 15 to 60 minutes. ***Step 2*** Heat 2 tbsp olive oil in a sauce pan, add shallots and cook for a few minutes until starting to brown. Add balsamic vinegar and stir then add chicken broth. (*AT THIS POINT START STEP 3*) Carrying on with the sauce you need to cook and stir over medium-high heat until reduced to a nice light syrup consistency. Remove from heat and stir in butter. Pour over lamb chops and serve. ***Step 3*** Heat 2 tbsp of olive oil in a large skillet over medium high heat. Quickly brown the lamb chops on both sides (approximately 2 ½ minutes per side), until medium rare. Remove and cover with foil on warmed platter. **Tips:** • Trim your meat well before
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