Very rich and savory dish; be sure to have some Italian Bread on hand for dipping in the sauce.
Ingredients
- 4 Lamb Chops
- Garlic Salt
- Coarse Ground Black Pepper
- All Purpose Flour or Wondra
- 2 Medium Onions, sliced
- 3 or 4 Yukon Gold Potatoes, cubed
- 14.5 oz. can College Inn Beef Broth
- 2 tsp. Garlic Salt
- 1 tsp. Crushed Rosemary
- 1/2 tsp. Thyme
- 1/3 cp. Balsamic Vinegar
- Extra Virgin Olive Oil
Preparation
- Season both sides of the Lamb Chops with Garlic salt and Pepper. Dust Chops with Flour.
- In a large skillet brown Lamb Chops in EVOO over medium high heat then remove to serving dish. Drain skillet.
- Add some EVOO and heat. When the EVOO begins to shimmer add Onions and sauté until tender, about 7 to 10 minutes.
- Turn heat up a bit, add Beef Broth, Garlic Salt, Rosemary, Thyme and bring to a boil.
- Add Balsamic Vinegar and bring to a boil.
- Add Lamb Chops and Potatoes, bring to a boil then cover skillet, reduce heat and simmer 20 or 30 minutes.
MyHogan 