2Tbsp. olive or vegetable oil
4 lamb chops 1 inch thick
1pkg. mushrooms, halved
1 clove garlic, finely chopped
1 envelope onion mushroom soup mix
1 can (8oz.) tomato sauce
1/2c. dry red wine or water
Hot cooked rice
Preheat oven to 350*.
In a 12 inch skillet, heat oil over medium high heat and brown
chops. Remove chops to a 13x9 inch baking or roasting pan and
set aside; Reserve drippings. Add mushrooms and garlic to
reserved drippings and cook over medium heat, stirring
occasionally, 1 minute. Stir in onion mushroom soup, mix
blended with tomato sauce and wine. Bring to a boil over high
heat; pour over chops.
Bake uncovered for 40 minutes or until done. Serve with hot
rice. Yields about 4 servings
