Recipe for 2Ingredients :
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon salt
1/3 teaspoon pepper
6 lamb chops (thick)
2 tablespoon olive oil
1/4 cup onions thinly chopped
1/3 cup balsamic vinegar
3/4 cup water
1 cube vegetable bouillon
1 tablespoon butter
Preparation:
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 dish, cover and refrigerate for 1 hour to marinate in the flavours.
Heat olive oil in a medium skillet over medium heat. Place the lamb chops in the skillet, and cook for medium rare (about 3 minutes per side). Remove the chops from the skillet, and try keep them warm on a serving platter.
Add onions to the skillet, and cook while stirring for a few minutes, just until browned. Stir in vinegar, and add the bouillon and the water. Increase the temperature and continue to simmer and stir for about 5 minutes, until the sauce has reduced by half. Add the butter and continue stirring until the sauce thickens and is not too runny. Remove from heat and pour over the lamb chops. Serve hot with mush potatoes. Enjoy!
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Tip: You might also try chicken alfredo!
