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