Lamb Chops with Jelly Gravy

         Yield: 6 Servings
Categories: Lamb chops, Meats, Lamb

6 Lamb shoulder chops, 1/2" 1 tb Fat 3 tb Flour 3/4 ts Salt 1/8 ts Pepper 1 1/2 c Water 3 tb Currant jelly Brown chops in hot fat in heavy skillet. Reduce heat and cookuntil done. Remove chops from skillet and keep hot while making gravy. Drain all except 4 Tablespoons of fat from skillet, add flour and stir, loosening brown bits. Cook and stir until flour browns. Add salt, pepper, and water. Cook, stirring until gravy is smooth. Add jelly and cook until it melts and blends in the gravy. Serve hot with chops. Serving suggestion: Serve with Hot bread, mashed potatoes, and corn.