Lamb Chops with Balsamic Reduction

SERVES 4

WINE PAIRING: Subsea Pure Ocean Shiraz or Land & Ocean Shiraz

This balsamic-sauced lamb chop recipe is perfect for long table feasts and gatherings of friends.

INGREDIENTS

• ¾ teaspoon dried rosemary
• ½ teaspoon dried thyme
• ¼ teaspoon dried basil
• salt and pepper to taste
• 4 lamb chops (3/4 inch thick)
• 1 tablespoon olive oil
• ¼ cup minced shallots
• ⅓ cup aged balsamic vinegar
• ¾ cup chicken broth
• 1 tablespoon butter

METHOD

• Gather all ingredients.
• Mix rosemary, thyme, basil, salt, and pepper together in a small bowl; rub onto chops, coating both sides. Place chops onto a plate, cover, and let them sit for 15 minutes.
• Heat oil in a large skillet over medium-high heat. Cook chops in the hot skillet until no longer pink in the centre, about 3 1/2 minutes per side for medium-rare. An instant-read thermometer inserted into the centre should read 63 degrees C. Transfer to a serving platter and keep warm.
• Add shallots to the skillet; cook and stir until just browned, 2 to 3 minutes. Pour vinegar into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. ** If drinking red wine with this, add ½ a cup now. Add broth; cook and stir until sauce has reduced by half, about 5 minutes.
• Remove sauce from the heat and stir in butter until melted.
• Serve over chops. 

Enjoy!