6 double thick boned lamb chops (2 inch)
3 onions
2 tbsp. butter
1 tsp. tomato paste
1/2 clove garlic
2 sm. carrots
2 tbsp. Madeira
1/2 tsp. pepper
1/2 tsp. salt

Cut the vegetables into fine inch-length strips. Simmer them in the butter until tender. Cover during this cooking so that the flavor will be preserved. Season. Add the tomato paste and madeira. Serve on top of the broiled lamb chops. Thick lamb chops (2 inch) boned and circled with bacon add elegance to this Madeira flavored dish.

This is certainly one of our favorites and really easy to prepare.