4 shoulder lamb chops
1 1/2 c. cubed potatoes
1 c. sliced carrots
1 c. canned peas
1/4 c. diced celery
3 tbsp. chopped onion
1/4 c. hot water
2 tbsp. parsley
Salt and pepper to taste

Trim fat from chops, dip in flour. Brown in hot fat. Place vegetables in casserole, add hot water, salt and pepper. Top with chops, sprinkle with parsley. Cover and bake in moderate oven for 1 hour.