Garlic & Herb Crusted Lamb Chops with Balsamic Reduction

Pat the lamb chops dry with paper towels. This helps them sear properly.

In a small bowl, combine the minced garlic, rosemary, thyme, parsley, 2 tablespoons of olive oil, salt, and pepper. Mix well to create the herb crust.

Rub the herb mixture generously over both sides of each lamb chop.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Make sure the skillet is hot before adding the lamb chops.

Sear the lamb chops for 3-4 minutes per side for medium-rare, or longer for desired doneness. If the chops are very thick, you may want to transfer them to a preheated oven at 375°F (190°C) for a few minutes to finish cooking.

While the lamb chops are searing, prepare the balsamic reduction. In a small saucepan, combine the balsamic vinegar and honey (if using).

Bring the mixture to a simmer over medium heat and cook for 10-15 minutes, or until the vinegar has reduced to about half its original volume and has thickened slightly. Be careful not to burn the reduction.

Remove the lamb chops from the skillet and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender chop.

Drizzle the balsamic reduction over the lamb chops and serve immediately.