Instructions: In a Dutch oven or stew pot, place the soup bone, split peas, onion, lettuce, salt, and water. Cover and simmer over low heat for two hours. Meanwhile, season the lamb steaks with salt and pepper and brown well in a skille. When the peas are tender, remove the soup bone and add the lamb to the vegetables; cook about 30 minutes longer. Place the meat and vegetables in a tureen, pour the "gravy"

over all.

Makes 4 to 6 servings.

BULLOCK, Helen Duprey

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.