Seared Petite Lamb Chops with Rosemary Balsamic Reduction

INGREDIENTS

• 1 cup balsamic vinegar
• Kosher salt
• 2 tablespoons minced shallots
• 2 tablespoons butter
• 6 (4-ounce) double lamb rib chops (2 ribs) with bones attached, ribs frenched
• 2 teaspoons freshly ground black pepper
• 1 large or 2 small rosemary sprigs
• 1 tablespoon finely chopped rosemary leaves
• 2 tablespoons finely chopped parsley leaves
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon olive oil
• 1 teaspoon minced garlic