I wanted to do something a little bit Eastery for Easter this year but I decided this at 6:00 pm on Easter so I obviously had to do something easy. This is what I came up with. I found this recipe at allrecipes.com. It turned out really good! The balsamic reduction is delectable!
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
8 lamb chops (3/4 inch thick)
1 tablespoon coconut oil
1/4 cup minced shallots
1/3 cup balsamic vinegar
3/4 cup chicken broth
1 tablespoon raw butter
In a small bowl mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15-30 minutes to absorb the flavors.
Heat coconut oil on a large skillet over medium-high heat. Place lamb chops in the skillet and cook for about 3 1/2 minutes per side. Remove from 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. 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.
I highly recommend this one. It’s soooo good! Just make sure to get enough chops cause they are small! If you want to make this Paleo just skip the butter at the end and add coconut oil instead. Happy Easter!