This dish, with its delicious combination of lamb and mushrooms in a sauce, is an excellent stand-by for unexpected guests. Serve with boiled rice and petits pois.
1 oz. butter
4 loin lamb chops
2 shallots or spring onions, coarsely chopped
2 oz. button mushrooms, wiped clean
14 oz. canned condensed mushroom soup
1 teaspoon dried marjoram
1 teaspoon salt
2 teaspoon white pepper
In a shallow flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the chops and the shallots or spring onions and cook, turning the chops once, for 4 to 6 minutes or until the chops are lightly browned on both sides and the shallots or spring onions are golden brown. Add the mushrooms and cook for a further 3 minutes.
Pour over the soup and add the marjoram, salt and pepper. Stir well to mix. Bring the sauce to the boil and reduce the heat to low. Cover the casserole and simmer for 20 to 30 minutes or until the chops are tender.
Remove the casserole from the heat and, using tongs or two large forks, lift out the chops and lay them on a warmed serving dish. Pour over the sauce and serve immediately.