Lamb chops and balsamic reduction

So I felt like having lamb chops again...

I had just done the merlot sauce the night before with steaks so I needed something different.

I'm keeping this post short, coz the recipe is simple.

Season your lamb with thyme, basil and rosemary. Set it aside and let it get the flavors from the leaves. Heat up a cast iron skillet to medium. Put some olive oil in a plate and rub the lamb around in it to get a good coating.

Sear lamb on both sides, 2 minutes a piece. Remove the lamb, cover it with foil, crank down the heat on the skillet. Add 1/4 cup chopped shallots, a clove of garlic, 1/2 cup balsamic vinegar and 2/3 cup chicken broth.

Stir frequently while bringing up to a simmer. You should have bits of basil, rosemary, thyme and lamb chunks in there.

Allow to reduce half. Add in butter, salt and pepper to taste and desired consistency.

Quick, easy, delicious.