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Serves 1 as an entree or 2 as an appetizer

3/4 tsp. minced fresh rosemary
1/4 tsp. minced fresh basil
1/2 tsp. minced fresh thyme
1 tbsp. smoked paprika
4 lamb chops (3/4 inch)
1 tbsp. canola oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
1/2 cup chicken broth
1/4 cup white wine
1 tbsp. butter

In a small bowl, mix together the rosemary, basil, thyme, smoked paprika, salt and pepper. Rub this mixture onto the lamb chops on both sides. Set aside for 15 minutes to absorb the flavors.

Heat canola oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.

Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth & white wine. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

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