|Shoulder lamb chops||4|
|String beans||2 1⁄2 Cup (40 tbs)|
|Bread dressing||2 Cup (32 tbs)|
Dredge chops in flour.
Fry in 2 tablespoons fat until browned well and just tender.
Place vegetables in square baking dish; pour 1/2 cup water and pan juices over vegetables.
Season with salt and pepper.
Place lamb over vegetables in single layer.
Spoon dressing on top.
Bake, covered with foil, in 350- degree oven for 1 hour.
Bake for 15 minutes longer, uncovered, until browned.