[Illustration: Chops (arm and blade)]
MENU IDEA
Fruited Lamb Chops
Au Gratin Potatoes
Lima Beans
Molded Lime Salad
Butter or Margarine
Cream Puffs
Beverage
_4 lamb arm or blade chops, cut ¾ to 1 inch thick_
_2 tablespoons flour_
_1 teaspoon salt_
_⅛ teaspoon pepper_
_2 tablespoons lard or drippings_
_1 cup dried apricots_
_1 cup pitted prunes_
_¼ cup water_
Dredge lamb chops with seasoned flour and brown in lard or drippings.
Add apricots, prunes and water. Cover closely and cook slowly 45 minutes
to 1 hour or until chops are tender. 4 servings.