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Nell B. Nichols

Lamb Chops with Jelly Gravy

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Preparation info
  • Makes

    5 to 6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

The jelly in the gravy makes these shoulder lamb chops extra-special

Ingredients

  • 6 lamb shoulder chops (½ ″)
  • 1 tblsp. fat
  • 3 tblsp. <

Method

  • Brown chops in hot fat in heavy skillet. Reduce heat and cook until done. Remove chops from skillet and keep hot while making gravy.
  • If there are more than 4 tblsp. of fat in skillet, drain off surplus. Add flour and stir, loosening brown bits. Cook and stir until flo

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