[Illustration: Loin chops]
MENU IDEA
Broiled Lamb Chops
O’Brien Potatoes
Minted Carrots
Fruit Salad
Fan Tan Rolls
Butter or Margarine
Cherry Pie
Beverage
_6 lamb rib, loin or shoulder chops, cut 1 to 2 inches thick_
_Salt_
_Pepper_
Set regulator to broil. Place chops on broiler rack. Insert broiler pan
and rack so the top of 1-inch chops is 2 inches from the heat and 2-inch
chops is 3 inches from the heat. When one side is browned, season, turn
and finish cooking on the second side. Season. Chops cut 1 inch thick
require 10 to 12 minutes. Chops cut 2 inches require 20 to 22 minutes. 6
servings.