Rosemary Lamb Chops in Aged Balsamic Reduction


4 tablespoons Henry Langdon Rosemary Sea Salt Rub
1/3 cup of Gradassi Basil Infused Extra Virgin Olive Oil

Pepper to taste
4 lamb chops (3/4 inch thick)
Chopped garlic (2 cloves)

1/4 cup minced shallots
1 cup chopped mushrooms

1/3 cup Mussini Silver Star 8 Year Aged Balsamic Vinegar
3/4 cup chicken broth
1 tablespoon butter

In a small bowl, mix 2 1/2 tablespoons of Henry Langdon's Rosemary sea salt rub, with 1/3 of a cup of Gradassi Basil infused olive oil. Rub over Lamb chops (both sides) and set in refrigerator to marinate for about 15 minutes.

Heat olive 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 liking. 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, add 1 cup of chopped mushrooms. Stir in aged balsamic 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. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

In large skillet, add 1 tablespoon of butter 2 cloves of garlic, asparagus salt and peper to taste, fresh squeezed lemon, pan cook until ready about 3-4 mins serve with lamb chops.