Try this exciting and exquisite dish for your next celebration.
Cut the lamb rack into individual chops, between the bones. For a cocktail item, cut into single bone chops (about 8). For a dinner entree, cut into double bone chops. Let them rest for about 15 minutes to ensure they pick up the flavour of the herbs.
Heat the olive oil in a heavy-bottomed skillet, and sear the chops until evenly browned on both sides. For single-bone chops. do this quickly over high heat. For double bone chops, reduce the heat to medium, cooking for about 3-4 minutes on each side.
Remove chops from the pan and keep warm.
Add the minced shallots to the pan; saute until golden brown.
Add the chicken stock and reduce down to about 1/4 cup. Swirl in the balsamic reduction; season with salt and pepper.
Glaze the warm chops with the reduction and serve immediately.