Coat lamb chops with the seasonings. Let sit for a half hour.

Add a little oil to a heated fry pan. Add shallots. Saute for 3-4 minutes over medium low heat. Add tomatoes and garlic. Saute 2 more minutes.

Be very careful with this next step. Make sure nothing is above your pan. Remove from heat for 30 seconds. Add vodka and return to heat. Light vodka with a stick lighter. Flambè until alcohol burns off. This lets the sugars in the tomatoes and shallots caramelize a bit. After the alcohol burns off, let liquid reduce by about 3/4.

Add basil and cream. Stir very often until sauce gets a thick velvety texture. Season to taste.

Meanwhile heat another fry pan. Add a touch of oil. Add chops. Cook on medium to medium high heat. 3-4 minutes. Turn chops over and add butter. As the butter browns, spoon over chops to baste. Cook 3-4 minutes on that side. Cook chops to medium rare.

Plate chops and let rest a couple minutes. Spoon sauce over top. Garnish with fresh basil. I served with my eggplant au gratin. Enjoy.