4 shoulder lamb chops -- 3/4" thick

1/2 teaspoon rosemary

1/4 teaspoon thyme

Salt Freshly ground pepper 1 tablespoon olive oil

1/4 cup minced shallots

1/3 cup balsamic vinegar

3/4 cup chicken broth

1 tablespoon butter or margarine

Fresh rosemary sprig -- for garnish

Rub lamb chops with rosemary, thyme, and salt and pepper to taste. Heat oil in large skillet over high heat. Add lamb chops in 2 batches, if necessary, and cook 3 minutes per side for medium-rare. Transfer to serving plate and keep warm. Add shallots to skillet and cook 1 minute. Stir in vinegar, then broth; cook until reduced by half, about 5 minutes. Remove from heat and swirl in butter. Pour over chops. Garnish with rosemary, if desired. Makes 4 servings. PER SERVING: Calories 440, Total Fat 36 g, Saturated Fat 15.5 g, Cholesterol 108 mg, Sodium 309 mg, Carbohydrates 3 g Protein 24 g, Calcium 28 mg, Fiber 0 g DAILY GOAL Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein 55 g to 90 g Calcium 1,000 mg (F), 1,000 mg (M) Fiber 20 g to 35 g (C)