6 lamb shoulder chops, 1/2-inch thick
2 tbs salad oil
1 small can mushroom pieces
1/4 cup chopped onion
3 tbs chopped parsley
1 to 2 tbs chopped fresh mint (optional)
1/2 tsp salt
1/2 tsp thyme
1 1/2 cups soft day-old bread crumbs
Trim excess fat from the chops and gash the edges in several places.
Brown lightly on both sides in the heated oil.
Place browned chops close together in a shallow 9-inch-square bake pan.
Pour mushrooms with their liquid into the frying pan; simmer until half the moisture evaporates.
Add onion and stir-fry until tender; stir in parsley, seasonings and crumbs.
Spread mixture evenly over each chop.
Cover pan with foil and bake at 350F for 30 minutes, then uncover and continue baking until chops are tender and top is brown about 20 minutes more.