Smothered Lamb Chops
 
 3 lamb chops
 3 whole tomatoes
 1 medium onion
 1/2 teaspoon of parsley
 1/2 teaspoon of celery flakes
 2 tablespoons of oil
 1 tablespoon of flour
 Pinch of salt
 Dab of garlic salt
 Pinch of red pepper

Boil lamb chops until partly done. Remove from fire, put in colander and let drain. In a skillet add the oil and flour and brown, then add other ingredients except the chops and let cook until wilted. Return lamb chops to mixture and let simmer in covered skillet for about 45 minutes.

Smothered Lamb Chops 2

6 lamb rib chops
2 tablespoons of butter or margarine
4 medium red potatoes, pared and thinly sliced
2 large onions, sliced
1 1/2 cup of beef bouillon
2 tablespoons of snipped parsley
1/4 cup of buttered bread crumbs

Brown lamb chops on both sides in butter in skillet. Place in a 2 quart shallow baking dish. Arrange potatoes over chops and onions over potatoes. Season lightly with salt and pepper. Pour bouillon over all. Bake covered at 375ºF. for 1 hour, or until chops and vegetables are tender. Combine parsley and bread crumbs. Remove cover from casserole, sprinkle with parsley-bread crumbs. Bake uncovered at 450ºF. until lightly browned.