3 or 4 shoulder lamb chops
2 onions quartered
1 large can tomatoes
2 1 lb. pkg. frozen green beans (not French style)
1/2 can of water (from tomato can)
1/2 tsp. salt
1/2 tsp. pepper
Carrots or potatoes (optional)

Quarter onions. Place in Dutch oven with lamb chops and sauté in oil until browned. Add the can of tomatoes and water. Bring to boil. Then add string beans and simmer until lamb and beans are tender. Serve with French bread. This is better refrigerated and served the next day.

If you have tomatoes that are going ripe, you may substitute them for the canned.