1/4 cup Black Cherry Balsamic Vinegar
8 (3/4-inch-thick) rib lamb chops (2 lb total), trimmed of excess fat
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons Rosemary Olive Oil
1 cup thinly sliced shallot (4 oz)
1/2 cup beef broth
2 tablespoons unsalted butter
4 tablespoons finely chopped fresh mint
Products You Will Need:
Black Cherry Balsamic
Pat lamb dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 chops, turning over once, about 6 minutes total for medium-rare. Transfer to a plate and loosely cover with foil. Cook and transfer remaining 4 chops in same manner.
Pour off fat from skillet and add remaining tablespoon oil. Heat until hot but not smoking, then sauté shallot, stirring, until golden brown, about 3 minutes. Add broth and vinegar and bring to a boil, stirring occasionally and scraping up brown bits, then reduce heat and simmer 3 minutes. Add salt and pepper to taste, then add butter and 2 tablespoons mint, stirring just until butter is melted. Spoon sauce over chops and sprinkle with remaining 2 tablespoons mint.
Cooking and Prep Time: 1/2 hour
Servings: Makes 8 servings