Fruited Lamb Chops
Chops (arm and blade)
MENU IDEA
Fruited Lamb Chops
Au Gratin Potatoes
Lima Beans
Molded Lime Salad
Butter or Margarine
Cream Puffs
Beverage
4 lamb arm or blade chops, cut ¾ to 1 inch thick
2 tablespoons flour
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons lard or drippings
1 cup dried apricots
1 cup pitted prunes
¼ cup water
Dredge lamb chops with seasoned flour and brown in lard or drippings. Add apricots, prunes and water. Cover closely and cook slowly 45 minutes to 1 hour or until chops are tender. 4 servings.