Start with good quality, thick cut lamb chops. Mix together the thyme, rosemary, basil, salt and pepper, and rub the mixture onto the chops, both sides, letting sit for a time to absorb the flavors.

Heat a heavy, well seasoned, cast iron skillet (if available), to nearly smoking temperature, for searing. Add oil, followed by the lamb chops and begin to sear chops.

Cook chops to medium rare, which is about 3-4 minutes a side. Or cook longer, if preferred.

When chops are cooked, remove them from the skillet and set them aside in a manner to keep warm.

With the same skillet on medium, add the chopped garlic and cook it just for a brief moment, stirring to keep from burning or overly browning.

Stir in balsamic vinegar, and cook briefly while scraping any bits of lamb from the skillet into the vinegar. Stir in chicken broth. Continue to cook, over medium-high heat, until the broth and vinegar mixture is reduced by at least half. Then remove from heat and add the butter, stirring.

Set aside part of the reduction for individual servings and dipping. Pour the remainder over the lamb chops on a platter and serve.