In a small bowl or cup, mix the rosemary, basil, thyme, salt and pepper. Rub this mix on both sides of the chops. Place them on a plate and cover them for 15 minutes so that they absorb the flavours. Heat the oil in a medium-heated pan, add the chops and cook them for 3 and a half minutes on each side (if you like them medium cooked, or less time for rare, and more time for well done). Take them out of the pan and keep them warm on a plate till ready to serve. Add the shallots to the same pan and cook for a couple minutes, until they are golden. Then add the vinegar, scraping any of the left over lamb in the pan, then add the chicken stock. Continue to cook on a medium heat for five minutes, until the sauce has reduced by half. Take it off the fire and add the butter, then pour it over the lamb chops and serve.