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| Baked Lamb Chops with Vegetables
6 lamb shoulder chops
1 tablespoon of butter
6 potatoes, pared and sliced
2 teaspoons of salt
1/2 teaspoon of pepper
1/2 teaspoon of paprika
one 1 pound 3 ounce can of tomatoes, chopped
1 cup of water
Brown chops in hot butter lightly on both sides. Preheat oven to 350ºF. Make a layer of 3 browned chops in 2 quart casserole. Cover with potatoes. Season with salt, pepper, and paprika. Spoon half tomatoes over potatoes. Make second layer of 3 remaining browned lamb chops. Cover with remaining sliced potatoes, seasoning and remaining tomatoes. Pour water over mixture. Cover. Bake for 1 hour. Remove cover and continue baking 1/2 hour or until meat and potatoes are done. Makes 6 servings |
Lamb Cookbooks
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