| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb, Lamb chops, Meats |
6 |
Servings |
INGREDIENTS
| 6 |
|
Lamb shoulder chops, 1/2" |
| 1 |
T |
Fat |
| 3 |
T |
Flour |
| 3/4 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 1 1/2 |
c |
Water |
| 3 |
T |
Currant jelly |
INSTRUCTIONS
Brown chops in hot fat in heavy skillet. Reduce heat and cookuntil
done. Remove chops from skillet and keep hot while making gravy. Drain
all except 4 Tablespoons of fat from skillet, add flour and stir,
loosening brown bits. Cook and stir until flour browns. Add salt,
pepper, and water. Cook, stirring until gravy is smooth. Add jelly
and cook until it melts and blends in the gravy. Serve hot with
chops. Serving suggestion: Serve with Hot bread, mashed potatoes, and
corn.
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