Ingredients
- Herbed Shoulder Lamb Chops
- 2 tablespoons oil or fat
- 6 shoulder lamb chops
- Salt and pepper
- 1 can(10-1/2 oz.) mushroom soup
- 1/4 cup water
- 1 teaspoon rosemary or thyme
Directions
Heat pressure cooker and add salad oil or fat. Sprinkle chops with salt and pepper. Brown chops until golden brown on both sides. Add soup, water and rosemary or thyme. Close cover securely, place pressure regulator on vent pipe and cook 10 minutes.(15 lbs. pressure) Let pressure reduce of its own accord. Makes 6 servings.
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Submitted 6/13/05.
Source: Woman's Day Kitchen Appliance Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Pressure Cooker Lamb Chops