Tangy Lamb Shoulder Chops

Ingredients

4 lamb shoulder chops, cut 3/4 inch thick (about 2 pounds)
1 tablespoon Roberts Margarine
1/2 teaspoon salt dash pepper
1/4 cup chili sauce
1 teaspoon basil
4 slices onion
4 green pepper rings, cut 1/2 inch thick
1/4 cup shredded sharp American cheese

Preparation

Trim excess fat from chops; brown chops on both sides in hot margarine in skillet. Season with salt and pepper. Place chops in an ungreased 8 x 8 x 2 inch baking dish. Spread chops with chili sauce; sprinkle with basil. Top with onion slices and green pepper rings. Cover and refrigerate up to 24 hours. To serve, bake, covered, at 350° for 1 hour, or until tender. Uncover; sprinkle cheese inside green pepper rings. Bake an additional 3 to 5 minutes, or until cheese melts.

Yield: 4 servings

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