4 lamb chops
salt and black pepper
25 g of butter
1 sprig of fresh rosemary, leaves picked and chopped
60 ml balsamic vinegar
175 ml red wine
150 ml chicken stock
1 Cook the shallots in a pan of simmering water for 2-3 minutes, then drain and set aside.
2 Season the lamb chops with salt and black pepper. Heat half of the butter in a pan until sizzling, then cook the chops for three minutes on each side or until done to your liking.
3 Remove the chops to a plate and cover with tin foil to rest. Meanwhile, add the remaining butter to the same pan and cook the shallots until they begin to brown. Add the rosemary and balsamic vinegar and bubble for a few minutes, scraping the sticky bits off the bottom of the pan with a wooden spoon.
4 Add the red wine and reduce for 4-5 minutes until the sauce is thick and sticky, then add the chicken stock and simmer for 2-3 minutes.
5 Spoon the shallots and sauce over the lamb chops and serve immediately with mash and green vegetables.