1 c. sifted flour
2 1/2 tsp. salt
1/3 c. shortening
3 tbsp. ice water
1 tsp. pepper
6 boned loin lamb chops
3 tbsp. butter
1 onion, chopped
1/2 c. chopped mushrooms
2 carrots, grated
2 c. stock or 1 can consomme & 1/2 can water
3 tbsp. chopped parsley

Sift the flour and 1/2 teaspoon of the salt into a bowl. Cut in the shortening with a pastry blender or two knives until the consistency of coarse sand. Add water, tossing lightly until a ball of dough is formed. Wrap in wax paper and chill while preparing the lamb.

Combine the remaining salt and the pepper and sprinkle over the chops. Melt the butter in a skillet and brown the chops on both sides. Add the onion, mushrooms, carrots and stock. Cover and cook over medium heat for 10 minutes. Add parsley and stir. Correct seasoning.

Arrange the chops in a buttered baking dish. Pour the vegetables and gravy over them. Preheat oven to 375 degrees. Roll out the dough to fit the top of the baking dish. Seal the edges carefully. Prick the dough in several places. Bake in a 375 degree oven for 45 minutes, or until browned on top. Serve directly from the dish.