Lamb Chop Casserole
|Lean lamb shoulder chops||6|
|Water||1 1⁄2 Cup (24 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Catsup||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
1. Preheat oven to 350CF.
2. In a large heavy skillet, brown the chops well on both sides and place them in a shallow baking pan.
3. Into the empty skillet pour the water and stir to loosen particles in the bottom of the pan.
4. In a bowl or a container mix together the remaining ingredients and pour over the chops.
5. Bake with cover for 1 hour and serve as desired.