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New England Lamb Chops  Jed Wubben
 Jan 02, 2003 17:50 PST 
4 lamb arm chops (about 2 1/4 lbs.)
1/2 teaspoon of garlic salt
1 tablespoon of cooking oil
1/2 cup of beef broth
1 tablespoon of Worcestershire sauce
1 tablespoon of molasses
1 large onion, cut into thin wedges
2 tablespoons of water
4 teaspoon of cornstarch
Hot cooked noodles

Trim fat from lamb chops. Combine pepper and garlic salt; sprinkle into
lamb. In a large skillet brown lamb chops in hot oil. Drain off fat.

Add broth, Worcestershire sauce, and molasses to skillet; add onion.
Bring to boiling; reduce heat. Cover and simmer about 25 minutes or
until chops are tender.

Transfer chops and onion to serving platter, reserving juices in
skillet; keep warm. Stir together the water and cornstarch; stir into
skillet. Cook and stir until thick and bubbly. Cook and stir 2 minutes
more. Spoon glaze atop chops. Serve with hot cooked noodles.
	
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