2 tablespoons olive oil
1/4 cup minced shallots
¼ teaspoon garlic, finely minced
1/3 cup aged balsamic vinegar
3/4 cup chicken broth
2 tablespoon butter
Combine together the marinade ingredients and cover the lamb chops with the marinade and set outside for 15 minutes. Bring the lamb chops to room temperature will help keep it from becoming rubbery during the cooking process.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place 2 lamb chops at a time in the skillet and cook for 3-3/12 minutes on each side. This is how long it takes to make the lamb rare, which is the perfect temperature for it. Repeat the process and set the lamb chops aside.
Brown the shallots and garlic in the hot pan and add the balsamic vinegar. Add shallots to the skillet, and cook for a few minutes, just until browned. Add the chicken broth and allow it to condense (this will take about 4-6 minutes.) Mix to remove the browned bits from the bottom.
Remove from the heat and mix in the butter and pour over the chops and serve hot.