Lamb Chops with Balsamic Sauce

Finally back in the kitchen! Here's what I made last night. I'm not exactly sure where this recipe came from originally - it's in my folder of online printouts, so I suspect I picked it up at a recipe site about a year or so ago. I wish I could take credit for it myself as it turned out to be lovely.

4 shoulder lamb chops
1/2 tsp rosemary
1/4 tsp thyme
salt & pepper, to taste
1 TBSP olive oil
1/4 cup minced shallots
1/3 cup balsamic vinegar
3/4 cup chicken broth
1 TBSP butter

Rub lamb chops with rosemary, thyme, salt and pepper. Heat oil in large skillet over high heat. Sear chops 3 minutes per side and remove to warm oven to finish cooking. Add shallots to skillet and cook 1 minute. Stir in vinegar, then broth; cook until reduced by half - about 5 minutes. Remove and swirl in the butter. Pour over chops and garnish with fresh rosemary sprigs.

Serves 4.

Of course, I just happened to have fresh rosemary and fresh thyme on hand, so I used those instead. And I also thickened the sauce with a spoonful of sour cream rather than using the butter. I must admit I rather expected it to be tangier due to the vinegar, but the shallots cooked down so nicely that the sauce came out sweeter than anticipated. It went with the lamb wonderfully.