Grannie's Belly-busting Lamb Chops!

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 -6 lamb chops
• 3 tablespoons oil
• regular table mustard (i use frenches)
• 3 (10 -13 1/3 ounce) cans chicken and rice soup (you may use chicken broth with a handful of rice or cream of mushroom soup.)
• 1 -3 cup milk
• 1/4 cup cornstarch, mixed with about
• 3/4 cup water
• salt (optional)

Recipe

• 1 trim any excess fat.
• 2 brown lamb chops in frypan with oil.
• 3 when browned but not thoroughly cooked spread mustard over both sides of chops.
• 4 pour the cans of soup over the lamb chops and let simmer for about 45 minutes.
• 5 keep an eye on it so it doesn't get dry.
• 6 if the chops are thick like costco chops you may want to add a little more water and cook a little longer.
• 7 when meat is tender take the chops out of the pan and add some milk and stir to make a gravy.
• 8 bring to boil and add cornstarch and water mixture.
• 9 add more milk if it gets to thick.
• 10 add salt if needed.
• 11 bring to boil and put chops into the gravy.
• 12 serve over mashed potatoes or rice.