Lamb Chops with Herb Sauce

Ingredients

• 4 lamb shoulder chops or sirloin chops, cut 1/2 inch thick (1 1/4 to 1 1/2 pounds)
• 1 tablespoon cooking oil
• 1/4 cup finely chopped celery
• 1/4 cup sliced green onion
• 1 teaspoon instant beef bouillon granules
• 1/4 teaspoon pepper
• 1/4 cup dairy sour cream or plain yogurt
• 1 tablespoon all-purpose flour
• 1/2 teaspoon dried thyme, crushed, or dried dillweed
• 1 1/2-ounce jar sliced mushrooms, drained
• 2 tablespoons snipped parsley

Instructions

1. Trim fat from meat. If desired, sprinkle with salt and pepper. In a large skillet brown chops in hot oil. Drain fat.
2. Combine celery, onion, bouillon granules, pepper, and 3/4 cup water. Pour over chops. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or till tender. Remove meat. Skim fat from juices. Reserve 1/2 cup juices; set aside.
3. For sauce, combine sour cream or yogurt, flour, and thyme or dillweed. Stir in the reserved juices. Add to skillet. Add mushrooms and parsley. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Pass sauce with chops.
4. Microwave directions: Trim fat from meat. If desired, sprinkle with salt and pepper. In a 12x7 1/2x2-inch baking dish micro-cook lamb chops, covered with waxed paper, on 100% power (high) for 3 minutes, turning once. Drain. Meanwhile, combine celery, onion, bouillon granules, pepper, and 1/2 cup water; pour over chops. Cook, covered, on high for 5 minutes. Cook, covered, on 50% power (medium) for 9 to 11 minutes or till tender, rearranging and turning chops over once. Remove lamb. Skim fat from juices. Reserve 1/2 cup juices; set aside. For sauce, in a 2-cup measure combine sour cream or yogurt, flour, thyme or dillweed, mushrooms, and parsley. Stir in reserved juices. Cook on high for 3 to 4 minutes or till thickened and bubbly, stirring every one minute. Pass sauce with lamb chops.