Tasty 2-step Lamb Chops

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless lamb chops
• 1 tablespoon vegetable oil
• 10 3/4 ounces campbells condensed cream of mushroom soup, undiluted
• 1/2 cup water
• 1/3 cup water (reduced from 1/2)
• 1/2 cup chopped italian plum tomato
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried basil or 1 tablespoon fresh basil leaf
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon lemon juice
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/3 cup shredded swiss cheese
• 2 tablespoons grated parmesan cheese
• 1/4 teaspoon ground nutmeg
• 1/2 cup sliced green onion
• 10 ounces campbells condensed cream of mushroom & garlic soup
• 1/3 cup water
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1/2 cup sour cream

Recipe

• 1 in a large skillet, brown lamb chops in hot oil. add soup and water; cover and simmer until lamb is no longer pink.
• 2 tomato basil: reduce water to 1/3 cup. add 1/2 cup chopped italian plum tomatoes, 1 tablespoon chopped fresh parsley and 1 teaspoon dried basil or 1 tablespoon fresh basil leaves with soup. stir in 1 tablespoon butter or margarine before serving.
• 3 lemon thyme: add 1 tablespoon lemon juice, 1/2 teaspoon dried thyme and 1/4 teaspoon pepper with soup.
• 4 lamb chops mornay: stir 1/3 cup shredded swiss cheese, 2 tablespoon grated parmesan cheese and 1/4 teaspoon ground nutmeg into sauce after removing from heat.
• 5 rosemary: brown lamb chops in butter or margarine. add 1/2 cup sliced green onions and cook 2 minutes. add 1 can campbells cream of mushroom soup with roasted garlic, 1/3 cup water and 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed. cover and simmer until lamb is no longer pink. stir in 1/2 cup sour cream before serving.