Recipe for Snow-Capped Lamb Chops 
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Yield:
4
Ingredients:
Amount Ingredient
4 x Shoulder or round bone lamb chops, 3/4" thick
2 tbl shortening
Salt
Pepper
1 can consomme, (10 1/2 oz.)
1/2 tsp thyme
1/2 cup chopped celery
1/2 cup chopped green onions and tops
1 can mushroom stems and pieces, (3 oz.)
3 tbl flour
1 tbl chopped parsley
Instructions:
Instructions: Brown chops slowly on both sides in hot shortening. Season with salt and pepper. Drain off excess fat.

Add consomme, thyme, celery and 1/4 cups of the onions. Cover, simmer for 45 minutes or until meat is tender. Remove chops.

Drain mushrooms, reserving liquid. Stir mushroom liquid slowly into flour and blend. Gradually stir into consomme and juices in skillet.

Cook, stirring until thickened.

Stir in mushroom pieces and chopped parsley.

Return chops to pan, top with sour cream and remaining chopped green onions. Cover and just heat through, about 3 minutes.

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