Marlo Thomas’ Lamb Chops Creole
6 shoulder lamb chops
1 teaspoon vegetable oil
1 medium onion, diced
1 1/2 cups chopped green bell peppers
2 1/2 cups canned tomatoes, drained
2 dashes cayenne pepper
1/2 teaspoon chili powder
Sprinkle a heavy frying pan with salt; brown the chops on both sides
and put them in a casserole dish.
Wipe out the skillet with a paper napkin or towel; put in the oil and
heat. Add the onions and green pepper. Brown lightly; then add
tomatoes and seasoning. Stir the mixture well; simmer for a few
minutes and then pour it over the lamb chops. Bake tightly covered
for one hour at 350 degrees F.