Monday, October 31, 2016

Bob Keeshan's Baked Lemony Lamb Chops

Bob Keeshan's Baked Lemony Lamb Chops

8 loin or shoulder lamb chops, cut extra thick
Salt, freshly ground black pepper
Few drops of corn oil
1 can (22 ozs.) lemon pie filling or several pkgs. lemon pie filling
1/2 can water
1/4 cup soy sauce
1/4 cup tarragon vinegar
2 medium size yellow onions, peeled and chopped

Season chops liberally on both sides with salt and pepper. Heat corn oil in large skillet or Dutch oven. Brown chops on both sides; place in bottom of ovenproof baking dish.

In mixing bowl, combine lemon pie filling. water, soy sauce and vinegar. Mix well to dissolve. Pour over chops in baking dish. Top chops and sauce with chopped onions.

Cover and bake in preheated 350 degrees F. oven about 45 minutes or until chops are fork-tender.

Serve at once with hot cooked rice and lettuce-endive-mushroom-red onion salad made with sweet and sour dressing. Serves 4.

Thoughts: This delightfully different dish is convenient for entertaining. Make dish ahead, heat and serve. Feel free to improvise, using hunks of green pepper, pineapple chunks and red pimiento to add color and flavor.

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