4 lamb chops
2 tsp. chopped fresh rosemary
Pepper
2 tbsp. cooking oil
6 potatoes
2 onions
1 beef bouillon cube dissolved in 1/4 c. boiling water

Rub chops with rosemary. Brown chops in skillet. Layer potatoes and onions in shallow greased casserole. Sprinkle with rosemary, add broth, bake 1 hour at 400 degrees.