6 round bone lamb chops
1 can condensed consomme soup
1/2 c. water
2 tsp. soy sauce
1 lg. clove garlic, minced
Generous dash of mace
1/2 c. onion, sliced

Trim excess fat from chops and score edges. In two 10 inch skillets, brown chops in olive oil, then pour off excess fat. Stir in consomme, water, soy sauce, garlic, mace, and onion. Cover and cook over low heat for 25 minutes. Mix 1/4 cup water with 2 tablespoons cornstarch until smooth. Remove chops and blend cornstarch mixture into sauce in pan, stirring until thickened. Add chops back into pan, add 1 cup cooked French style green beans on top, cover and heat. Serve with rice.

Serves 4-6.