The jelly in the gravy makes these shoulder lamb chops extra-special
6lamb shoulder chops (½″)
3tblsp. 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 4tblsp. 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.