Lamb Chops with a Balsamic-Vinegar Pan Sauce

Rub lamb well with cut sides of 1 garlic clove; discard garlic. Sprinkle with chopped rosemary, salt and pepper; rub in 1 teaspoon oil. Cover and let marinate in refrigerator for at least 1 hour and up to 24 hours.

Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the second garlic clove and lamb chops. (If using rib chops, it may be necessary to sear them in batches. Do not wipe the pan clean between batches.) Sear the lamb on one side until golden brown, 2 to 3 minutes. Turn and sear on the other side for 1 minute; reduce the heat to low and continue cooking until the second side is golden brown and the center is still slightly pink. Transfer the lamb to a platter and keep warm.

Spoon away any excess fat, leaving the browned bits in the bottom, and return the pan (with garlic halves) to high heat. Add vinegar and bring to a boil, scraping the pan for browned bits. Stir in broth, rosemary sprig and bay leaf; boil until the sauce has thickened and reduced by half, 2 to 3 minutes. Remove the garlic, rosemary sprig and bay leaf, then season the sauce with salt and pepper. Spoon over the lamb and serve immediately.