Braised lamb
Braised Lamb
2 tablespoons vegetable oil
4 shoulder lamb chops, about 3/4 inch thick
2 cups beef bouillon
2 tablespoons prepared horseradish
1/4 cup flour
1/4 teaspoon pepper
Heat oil in skillet; cook lamb until browned on both sides.
Remove from pan.
Reserve drippings.
Add bouillon, horseradish,
flour and pepper to drippings; blend.
Cook over medium heat,
stirring constantly, until thickened.
Return lamb to sauce in
skillet.
Cover; simmer 40 minutes or until meat is tender.