4 shoulder lamb chops
1 tbsp. shortening
2 med. potatoes, cut in half lengthwise
2 cans of tomato sauce
1/4 c. chopped onion
1/4 c. chopped green pepper
1 tsp. salt
1/4 tsp. pepper

Pan broil chops until brown on both sides. Place a half of a potato on each chop. Blend tomato sauce and remaining ingredients, add to the chops and cover. Simmer, basting occasionally, for one half hour or until chops are tender.