Lamb Chops with Blackberry Balsamic Reduction Sauce
Sprinkle with Pasolivo Herbs de Provence and cracked Pepper on both sides. Cover with plastic and let marinate for 10 minutes.
Heat remaining oil in large skillet over medium-high heat. Place Lamb Chops in skillet and cook for 3 ½ minutes per side for medium-rare. Tent with foil on platter to keep warm.
Cook Shallots in skillet until browned slightly. Stir in Pasolivo Blackberry Balsamic Vinegar and Chicken Stock. Continue to stir for five minutes or until reduced by half. Remove from heat and stir in butter. Pour over lamb.