4 lamb chops (1 1/2 lb.)
6 med. carrots, pared
4 onions, peeled
1 bay leaf
1/2 tsp. thyme
1/2 tsp. oregano
Dash of pepper
2 beef bouillon cubes
1 c. boiling water

Trim chops of excess fat. Wipe with damp paper towels. Cut carrots in 2 inch pieces, cut onions in half. Preheat oven to 375 degrees. In hot non-stick skillet, brown chops well, turning once, about 15 minutes.

Arrange in single layer in 2 quart casserole dish. Add carrots, onions, and bay leaf. Sprinkle with thyme, oregano, and pepper. Dissolve cubes in water, pour over chops. Bake covered, 50 minutes. Drain off fat. Bake uncovered 20 minutes longer. Makes 4 servings.