I love lamb in all its forms – this is an easy and really good option.

3 cups sliced potatoes

1-1/2 cups sliced carrots

1 cup sliced celery

1 onion, thinly sliced

Salt and pepper to taste

8 lamb shoulder chops

¼ cup flour

2 tablespoons oil

2 cups water

Preheat oven to 350 degrees.  Layer vegetables in a deep 9 x 13-inch roasting pan, starting with ½  the potatoes and ending with the remaining half. Season with salt and pepper. Dredge lamb chops in flour and brown in oil in large skillet over medium-high heat.  When both sides are browned, arrange lamb chops on top of vegetables.  Pour water over and bake uncovered for 1-1/2 to 2 hours.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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