Deviled Lamb Chops
|Lamb chops||4 Large|
|Cooking oil||2 Fluid Ounce (50 ml)|
|Canned tomato soup||10 Ounce (1 can, 275 g)|
|Mustard||2 Teaspoon (10 ml)|
|Brown sugar||15 Milliliter (1 tablespoon)|
|Worcestershire sauce||15 Milliliter (1 tablespoon)|
|Lemon juice||15 Milliliter (1 tablespoon)|
|Sherry||30 Milliliter (2 tablespoon)|
|Onion||1 , finely chopped|
|Celery stalks||2 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
Rub the lamb chops with the salt and pepper.
Heat the oil in a deep frying-pan.
Add the chops and brown on both sides.
Pour off the oil from the pan and set the chops aside, in the pan.
Put the remaining ingredients in a saucepan and bring to the boil, stirring constantly.
Cook for 2 minutes.
Pour the mixture over the chops, cover and simmer for 20 minutes or until the chops are cooked through and tender.