2 tsp. cooking oil
2 shoulder lamb chops (1 lb.)
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. oregano
1 tsp. instant minced onion
1 tsp. lemon juice

Slowly heat oil in skillet with tight lid. Add chops, brown well on both sides, 5 minutes in all.

Add rest of ingredients to 1/3 cup water. Mix well, pour over chops. Bring to boiling. Reduce heat, simmer covered 40 minutes, or until chops are tender. Thicken liquid to make a gravy, if desired.