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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ruth Andrewson, Leavenworth, Washington, notes, Fresh lamb chops are a real treat for us, and this is how I always fix them. Ingredients:
6 blade lamb chops (about 3 pounds) |
1 tablespoon olive oil |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup chopped celery |
1/2 cup chopped green onions |
1 can (10-1/2 ounces) beef consomme, undiluted |
3 tablespoons king arthur unbleached all-purpose flour |
1/4 cup water |
1 can (4 ounces) button mushrooms, drained |
1 tablespoon minced fresh parsley |
hot cooked noodles |
Directions:
1. In a large skillet, brown the chops in oil; drain. Sprinkle with thyme, salt and pepper. Add celery, onions and consomme; cover and simmer for 40-45 minutes or until meat is tender.
2. Remove chops and keep warm. Combine flour and water until smooth; gradually stir into skillet and bring to a boil. Cook and stir for 2 minutes. Add mushrooms and parsley; heat through. Serve over chops and noodles. Yield: 6 servings.
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