Tangy Lamb Shoulder Chops
|Lamb shoulder chops||2 Pound, cut 3/4 inch thick about 4 chops|
|Hot style catsup||1⁄4 Cup (4 tbs)|
|Dried basil||1 Teaspoon, crushed|
|Processed shredded american cheese||1⁄4 Cup (4 tbs), shredded|
Trim excess fat from chops.
Brown the chops in hot shortening.
Sprinkle with 1/2 teaspoon salt and dash pepper.
Place in 9x9x2 inch baking dish.
Spread with catsup; sprinkle with basil.
Top with onion and green pepper.
Cover; refrigerate up to 24 hours.
Bake, covered, at 350Â° about 1 hour.
Uncover; sprinkle cheese inside peppers.
Bake till cheese melts.