Rub chops with garlic and pepper. Brown chops in iron pot or ovenproof dish and keep warm. Saute onion, parsley and shallots in butter or margarine. When they are soft, stir in flour and blend well. Add wine and cook until sauce is thickened, stirring constantly. Pour sauce over chops. Cover iron pot with buttered paper and bake in moderate oven (350 degrees F.) for 25 minutes . Remove paper and bake 10 minutes longer. Serves 6.
From "Cooking Without a Grain of Salt."
6 3-oz. loin lamb chops
Garlic clove
Black pepper to taste
1 onion, chopped
1 tablespoon parsley, chopped
2 tablespoons shallots, chopped
3 tablespoons unsalted butter or margarine
1 1/2 tablespoons flour
1 cup white wine
Rub chops with garlic and pepper. Brown chops in iron pot or ovenproof dish and keep warm. Saute onion, parsley and shallots in butter or margarine. When they are soft, stir in flour and blend well. Add wine and cook until sauce is thickened, stirring constantly. Pour sauce over chops. Cover iron pot with buttered paper and bake in moderate oven (350 degrees F.) for 25 minutes . Remove paper and bake 10 minutes longer. Serves 6.