Lemony Lamb Chops

Ingredients

6 lamb shoulder chops, cut 1/2 inch thick (about 2 1/2 pounds)
1 tablespoon Roberts Margarine
salt and pepper to taste
1 medium onion, thinly sliced and separated into rings
1 can (22 ounce) lemon pie filling
1/2 cup water
1/4 cup vinegar
1/4 cup soy sauce
3-4 cups hot cooked rice

Preparation

Brown lamb chops in hot margarine; season with salt and pepper. Place chops in a 9 x 13 x 2 inch baking dish; top with onion rings. Combine lemon pie filling, water, vinegar and soy sauce; pour over lamb chops. Cover dish tightly and refrigerate up to 24 hours. To serve, bake, covered, at 350° for 1 hour, or until chops are tender. Serve with hot cooked rice.

Yield: 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.