6 lamb rib chops
2 tbsp. butter
4 med. red potatoes, pared and thinly sliced
2 lg onions, sliced
1 1/2 c. beef bouillon
2 tbsp. snipped parsley
1/4 c. buttered bread crumbs

Brown lamb chops on both sides in butter in skillet. Place in a 2 quart shallow baking dish. Arrange potatoes over chops and onions over potatoes. Season lightly with salt and pepper. Pour bouillon over all. Bake covered at 375 degrees for 1 hour, or until chops and vegetables are tender. Combine parsley and bread crumbs. Remove cover from casserole, sprinkle with parsley-bread crumbs. Bake uncovered at 450 degrees until lightly browned.