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 a skillet. Place in 2 quart shallow baking dish. Arrange potatoes over chops and onions over potatoes. Season lightly with salt. 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 the parsley bread crumbs. Bake, uncovered, at 450 degrees for 10 minutes, or until crumbs are lightly browned. 6 servings.