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Marlo Thomas' Lamb Chops Creole *

meats, cajun

-----PATTI - VDRJ67A-----
6 Shoulder lamb chops
1 teaspoon Cooking oil
1 medium Onion; diced
1 1/2 cups Green peppers; chopped
2 1/2 cups Canned tomatoes; drained
2 dashes Cayenne pepper
1/2 teaspoon Chili powder

Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole. Wipe out the skillet with a paper napkin or towel; put in the oil and heat. Add the onions and green pepper. Brown lightly; then add tomatoes and seasoning. Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops. Bake tightly covered for an hour at 350~.

Yield: 2 servings

Preparation Time: 0:00

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