- 4 lamb chops
- 2 shallots
- 1 tbsp. freshly chopped rosemary
- Pinch of dried mixed herbs
- Salt and pepper
- 175ml chicken stock
- 75ml good balsamic vinegar
- 1 tbsp. butter
- 1 tbsp. oil
Mix together the rosemary, herbs, salt and pepper and pat onto the lamb chops. Set to one side.
Finely chop the shallots.
Heat the oil in a frying pan and cook the lamb chops for around four minutes on each side. Once cooked, set to one side.
Add the shallots to the pan and cook until browned. Pour in the vinegar and stock, scraping any lamb bits from the bottom of the pan.
Reduce the sauce by half then whisk in the butter. Season well and serve spooned over the lamb chops.