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Marlo Thomas's Lamb Chops Creole


  • 6 shoulder lamb chops
  • 1 teaspoon vegetable oil
  • 1 medium onion, diced
  • 1 1/2 cups chopped green bell peppers
  • 2 1/2 cups canned tomatoes, drained
  • 2 dashes cayenne pepper
  • 1/2 teaspoon chili powder


  1. Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole dish.
  2. Wipe out the skillet with a paper napkin or towel; put in the oil and heat. Add the onions and bell pepper. Brown lightly; then add tomatoes and seasoning. Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops.
  3. Bake tightly covered for one hour at 350 degrees F.

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