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4 to 6 shoulder lamb chops cut 1-inch thick
1 tablespoon vegetable oil
Salt and freshly ground pepper to taste
2 teaspoons ginger root minced fresh
2 cloves garlic minced
3 onions medium, halved and thinly sliced
2 tablespoons margarine
4 potatoes medium, thinly sliced
2 tablespoons flour
2 teaspoons beef bouillon dissolved in 2/3 cup boiling water
Parsley Minced fresh


Heat oven to 350° F. Trim excess fat from chops. Brown in vegetable oil and place in a greased 9 x 13-inch baking dish; sprinkle with salt and pepper. Combine ginger root, garlic, and onions, tossing to blend; sauté lightly in margarine. Toss potato slices with flour. Layer onions and potatoes alternately over chops, sprinkling each layer with salt and pepper. Add bouillon. Cover tightly with foil and bake for 50 minutes. Baste vegetables; cover and continue to bake for another 20 minutes or until meat and potatoes are tender. Brown top under broiler. Garnish with parsley.