Lamb Chops with Jelly Gravy

Preparation info

  • Difficulty


  • Makes

    5 to 6


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


  • 6 lamb shoulder chops (½ )
  • 1 tblsp. fat
  • 3 tblsp. flour
  • ¾ tsp. salt
  • tsp. pepper
  • c. water
  • 3 tblsp. currant jelly


  • 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 flour browns. Add salt, pepper and water and cook, stirring, until gravy is smooth. Add jelly and stir until it melts and blends in the gravy. Serve hot with chops.