Lamb Chop Quince Saute
|Lamb shoulder chops||4 Large|
|Green onions||6 , thinly sliced|
|Quinces||2 , cored and sliced 1/4 inch thick|
|Vegetable stock/Meat stock / water||3⁄4 Cup (12 tbs)|
Trim excess fat off lamb chops.
Brown them in oil.
Lay them in shallow ovenproof dish or Dutch oven.
Saute green onions until golden and sprinkle them over the chops.
Saute quince slices until brown on both sides, adding more oil if necessary.
Lay them on top of the chops.
Add stock or water to chops, season to taste, cover and cook over low heat on top of stove, or in preheated 350°F oven until chops are tender.
Thicken juices if desired.
Pour sauce over chops before serving.