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Braised Lamb



  • 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


  1. Heat oil in skillet; cook lamb until browned on both sides.
  2. Remove from pan. Reserve drippings.
  3. Add bouillon, horseradish, flour and pepper to drippings; blend. Cook over medium heat, stirring constantly, until thickened.
  4. Return lamb to sauce in skillet. Cover; simmer 40 minutes or until meat is tender.


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