1 med. onion, minced
2 tbsp. butter
6 lamb shoulder blades (chops)
2 tsp. salt
4 1/2 c. chopped fresh spinach, cleaned & dried
4 1/2 c. soft seasoned bread crumbs
1/4 c. butter, melted
2 eggs, well beaten
2 stalks celery, chopped

Saute onion in butter in large skillet. Set aside. Season chops with 1/2 teaspoon salt and brown both sides. Combine remaining ingredients and cook on low heat until lightly tender and moist. Place mixture in shallow baking dish with chops on top. Cover. Bake at 350 degrees for 1 hour and 15 minutes.