Marlo Thomas' Lamb Chops Creole

Course : Cajun
Serves: 2
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6 chops shoulder lamb chops
1 teaspoon cooking oil
1 medium onion -- diced
1 1/2 cups green peppers -- chopped
2 1/2 cups canned tomatoes -- drained
2 dashes cayenne pepper
1/2 teaspoon chili powder

Preparation / Directions:

Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole. 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 an hour at 350F.

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