3 tbsp. shortening
6 lamb chops
1 tsp. salt
1/2 tsp. pepper
2 tbsp. green pepper, minced
1 can condensed tomato soup
1 tbsp. parsley, chopped
1/4 tsp. thyme
1/2 c. celery, minced
1/2 c. green onion, sliced
2/3 c. mushrooms, chopped
1 c. sour cream

Salt and pepper the lamb chops. Brown on both sides, about 15 minutes in a large, heavy skillet. Drain off excess fat. Add the tomato soup, thyme, celery and onion. Simmer 40 minutes. Add the parsley and sour cream. Heat 5 more minutes. Serve with boiled potatoes.