Lamb Chops ( I used a package of 4 )
2 tablespoons extra-virgin olive oil
2 tablespoons chopped parsley leaves
1 tablespoon chopped rosemary leaves
1 teaspoons garlic, minced
Freshly ground black pepper
2 tablespoon olive oil
3 tablespoons shallots, minced
1 cup balsamic vinegar
1/2 cup of chicken stock (optional)
2 tablespoons butter
Spring Salad, Arugula or your choice of salad mix
Combine first 6 ingredients in a blender and pulse a few times, rub lamb chops with marinade and let sit while you make the balsamic reduction.
In a heavy saucepan over medium high heat, add 2 tablespoons oil to the pan. Add the minced shallots and cook until transluscent, add 1 teaspoon of garlic and cook for about 30 seconds or less. You want to make sure none of your ingredients get brown, so keep stirring, then add 1 cup of Balsamic vinegar and 1/2 cup chicken stock. Bring to a boil and reduce heat and stir frequently until vinegar has reduced to half and thickens a bit.
Add 2 tablespoons of butter at end of reduction. Add pinch of kosher salt and cracked pepper to taste.
Let reduction sit while you quickly pan sear the lamb chops. Heat oil in a medium to medium high pan, add 1 tablespoon olive oil to just coat the pan and sear each chop about 3 minutes on each side. I cooked my chops on the rare side at under 3 minutes because I love rare to medium rare meat.
Lay the chops on a bed of spring salad mix with goat cheese and spoon reduction over chops and salad.