A delicious flavor profile and fantastic lamb doesn't have to be difficult to make. The following is a quick recipe featuring a simple dry rub and an easy balsamic reduction. Remember, the time needed to make a reduction is longer if you use more liquid, so plan ahead if you're looking to adjust the proportions in this recipe.
- 3/4 teaspoon dried rosemary
- 1/4 teaspoon dried basil
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- 4 lamb chips
- 1 tablespoon olive oil
- 1/4 cup minced shallots
- 1/3 cup aged balsamic vinegar
- 3/4 cup chicken broth
- 1 tablespoon butter
Mix the rosemary, basil, thyme,salt, and pepper in a small bowl, then rub evenly on all sides of the lamb. Place them on a plate, cover, and let rest for 15 minutes.
In a skillet, heat olive oil over medium-high heat. Place the lamb on the skilled and cook for about 3 1/3 minutes per side for medium rare. Once they're done, remove from skillet and keep them warm on a serving platter.
Add the shallots to the skillet and cook for a few minutes, until they just turn brown. Stir in the vinegar and make sure to use a rubber spatula to scrape up any of the frond left behind. Next, stir in the chicken broth and continue to cook and stir over medium-high heat for about 5 minutes, or until the sauce has reduced by half. Remove from head, stir in butter, pour over the lamb, then serve.