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2 tablespoons vegetable oil
4 shoulder lamb chops, about 3/4 inch thick
2 cups beef bouillon
2 tablespoons prepared horseradish
1/4 cup flour
1/4 teaspoon pepper
Heat oil in skillet; cook lamb until browned on both sides.
Remove from pan. Reserve drippings.
Add bouillon, horseradish, flour and pepper to drippings; blend. Cook over medium heat, stirring constantly, until thickened.
Return lamb to sauce in skillet. Cover; simmer 40 minutes or until meat is tender.