Braised Lamb Shoulder Chops Recipe by Ruth Paget
Serves 4
Ingredients:
-4 lamb shoulder chops about ¼-inch thick
-1 teaspoon vegetable fat
-1 teaspoon salt
-1 teaspoon pepper
-1 sliced green pepper
-1/2 pound quartered mushrooms
-4 peeled carrots cut into ¼-inch slices
Steps:
1-Brown lamb shoulder chops in fat. Reduce the heat and cook over low heat for 15 minutes.
2-Turn the chops over. Add vegetables to the pan and continue cooking for 30 minutes or until the meat is tender. Stir the vegetables to release juices.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
