New England Lamb Chops

Source: America's Favorite Food Associations

Serve this dish with hot noodles.

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Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes

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4 (about 2 1/4 pounds) lamb chops, cut 3/4 -inch thick
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
1 tablespoon cooking oil
1/2 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon molasses
1 large onion, cut into thin wedges
2 tablespoons water
4 teaspoons cornstarch

Trim fat from lamb chops. Combine pepper and garlic salt; sprinkle onto lamb. In a large skillet brown lamb chops in hot oil. Drain off fat. Add broth, Worcestershire sauce, and molasses to skillet; add onion. Bring to boiling; reduce heat. Cover and simmer about 25 minutes or till chops are tender. Transfer chops and onion to a serving platter, reserving juices in skillet; keep warm. Stir together the water and cornstarch; stir into skillet. Cook and stir till thick and bubbly. Cook and stir 2 minutes more. Spoon glaze atop chops.

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