Lamb Chops with Balsamic Reduction

Recipe View Gather all ingredients.

Recipe View In a small bowl, combine rosemary, thyme, basil, salt, and pepper. Generously rub the herb mixture onto both sides of the lamb chops, ensuring even coverage. Place the seasoned chops on a plate, cover loosely, and allow to rest at room temperature for 15 minutes to allow the flavors to meld. (Prep time: 15 minutes)

Recipe View Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place the lamb chops in the hot skillet, ensuring not to overcrowd the pan. Sear the chops until nicely browned and cooked to your desired level of doneness, about 3-4 minutes per side for medium-rare (internal temperature of 145 degrees F or 63 degrees C). Use an instant-read thermometer to ensure accurate doneness. Transfer the seared lamb chops to a serving platter and keep warm. (Cook time: 8 minutes)

Recipe View Reduce the heat to medium. Add the minced shallots to the skillet and cook, stirring frequently, until softened and lightly browned, about 2-3 minutes. (Cook time: 3 minutes)

Recipe View Pour the aged balsamic vinegar into the pan, increasing the heat to high. Bring the vinegar to a boil, using a wooden spoon to scrape up any browned bits from the bottom of the pan. This adds depth of flavor to the sauce. Allow the vinegar to reduce slightly, about 1-2 minutes. (Cook time: 2 minutes)

Recipe View Add the chicken broth to the pan and continue to cook, stirring occasionally, until the sauce has reduced by about half and has thickened slightly, about 5-7 minutes. (Cook time: 7 minutes)

Recipe View Remove the skillet from the heat and whisk in the cold butter until it is fully melted and emulsified into the sauce, creating a glossy, rich finish. (Prep time: 1 minute)

Recipe View Spoon the balsamic reduction generously over the lamb chops. Serve immediately and enjoy!