Braised Lamb

Ingredients

• 2 tablespoons vegetable oil
• 4 shoulder lamb chops, about 3/4 inch thick
• 2 cups beef bouillon
• 2 tablespoons prepared horseradish
• 1/4 cup flour
• 1/4 teaspoon pepper

Directions

Heat oil in skillet; cook lamb until browned on both sides. Remove from pan. Reserve drippings. Add bouillon, horseradish, flour and pepper to drippings; blend. Cook over medium heat, stirring constantly, until thickened. Return lamb to sauce in skillet. Cover; simmer 40 minutes or until meat is tender.