8 rib or shoulder lamb chops
1 lb. onions, sliced thin
2 lbs. red potatoes, sliced thin
1 bay leaf
1 tsp. thyme
1 (13 3/4 oz.) can chicken broth
3 tbsp. butter
2 cloves garlic, crushed
1/4 c. thyme
Salt & pepper to taste

Rub lamb chops with garlic, salt and pepper. Heat butter in electric fry pan. Brown chops on both sides (2 minutes per side). Sprinkle onions over chops. Add parsley, thyme and bay leaf. Scatter potatoes on top. Sprinkle with salt and pepper to taste. Pour broth over top and bring to a boil. Cover tightly, reduce heat and simmer 40 to 45 minutes until meat is tender and potatoes are soft. Thicken juices with flour/water paste if desired. Can be baked in oven-proof pan at 350 degrees for 45 minutes.