Herbed Shoulder Lamb Chops

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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* PressureCookerRecipes Y-Group