Mushroom Lamb Chops
|Blade lamb chops||6|
|Vegetable oil/Olive oil||1 Tablespoon|
|Dried thyme||1⁄2 Teaspoon|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Canned beef consomme||10 1⁄2 Ounce, undiluted (1 Can)|
|All purpose flour||3 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Canned button mushrooms||4 Ounce, drained (1 Can)|
|Minced parsley||1 Tablespoon|
|Hot cooked noodles||1 Cup (16 tbs)|
In a large skillet, brown the chops in oil; drain.
Sprinkle with thyme, salt and pepper.
Add celery, onions and consomme; cover and simmer for 40-45 minutes or until meat is tender.
Remove chops and keep warm.
Combine flour and water until smooth; gradually stir into skillet and bring to a boil.
Cook and stir for 2 minutes.
Add mushrooms and parsley; heat through.