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Braised lamb

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

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.

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Featured Recipe

Strawberry Glazed Pie

INGREDIENTS

6 cups sliced fresh strawberries
2/3 cup white sugar
1 cup water
4 tablespoons strawberry flavored gelatin
4 tablespoons cornstarch
1 (9 inch) prepared graham cracker crust

DIRECTIONS

Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
Chill until well set. Serve topped with whipped cream.

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