Braised Lamb Balsamic

Very rich and savory dish; be sure to have some Italian Bread on hand for dipping in the sauce.


  • 2 Lamb Chops
  • Garlic Salt
  • Coarse Ground Black Pepper
  • 1 Medium Onion diced
  • 2 Carrots, peeled and sliced
  • 1 Yukon Gold Potatoe, cubed
  • 14 oz. can College Inn Beef Broth
  • 1 tsp. Garlic Salt
  • 1/2 tsp. Crushed Rosemary
  • 1/4 tsp. Thyme
  • 1/4 cp. Balsamic Vinegar
  • Extra Virgin Olive Oil


  • Season Lamb Chops with Garlic salt and Pepper
  • In a large skillet brown Lamb Chops in EVOO over medium high heat then remove
  • Add Onions and saute until tender
  • Turn heat to higha add Beef Broth, Galic Salt, Rosemary, Thyme and bring to a boil
  • Add Balsamic Vinegar and bring to a boil
  • Add Lamb Chops, Carrots and Potatoes, bring to a boil then cover skillet, reduce heat and simmer 20 or 30 minutes