6 shoulder lamb chops
4 tbsp. lard
2 tbsp. butter
1 tbsp. flour
1/8 tsp. ground nutmeg
Salt
Ground pepper
1 1/2 c. chopped onion
1 1/2 c. heavy cream
1/2 c. chopped boiled ham

Pat lamb chops dry with paper towels and sprinkle both sides generously with salt and pepper. In large heavy skillet melt lard over high heat. Add chops and brown well on each side.

Transfer chops to well-greased casserole (shallow) dish, having chops in one layer. Discard fat in skillet and place in the butter, melting it over medium heat. Add onions. Cook, stirring occasionally, for about 10 minutes. (Onions should be soft and light brown.) Stir in flour, mixing well. Then add cream gradually, stirring constantly with a whisk. Bring to a boil, stirring until sauce is thick and smooth. Add nutmeg.

Puree sauce in processor, or by straining through coarse sieve set over bowl, pressing down hard on onions with back of spoon. Discard onions. Stir ham into sauce. Spoon sauce over lamb chops. Cover casserole. Bake in 350 degree oven for 15 minutes or until chops are tender.