Preheat oven to 400°.
Remove the fat from the top side of the bones by keeping the knife blade flush with the bone and follow the contour of the bone.
Trim the fat from between the ribs and scrape the bones clean for an elegant final presentation.
Combine oregano, parsley, thyme, Dijon, garlic and one tablespoon of vinegar in a bowl. Next sprinkle lamb with salt and pepper.
Heat a large oven proof skillet over medium heat. Coat pan with cooking spray.
Cook lamb for 2 minutes on each side or until lightly browned.
Place lamb on a cutting board and pat herb mixture over lamb. Return lamb to pan and place into the oven.
Bake at 400° for 10-15 minutes or until a thermometer registers 138°.
Remove lamb from pan and let cool for about 10 minutes. Carefully cut into chops.
Return pan to medium heat; add remaining vinegar, port and shallots.
Bring to a boil and reduce by half. Stir in broth and reduce again.
Add salt, pepper acai berry juice and reduce by half.
Add butter and stir until butter is melted. Serve sauce with lamb.