Shoulder lamb chops
4 tbsp. flour
1 tsp. celery salt
1 tsp. paprika
1/2 tsp. pepper
2 bouillon cubes
1 1/2 c. water
1 tsp. marjoram
6 med. size potatoes
6 med. size carrots
1 can peas and carrots

Combine flour, celery salt, paprika and pepper and coat lambchops with this mixture. Save any leftover coating to thicken sauce if needed. Brown chops. Dissolve bouillon cubes in water; add marjoram; pour over meat.

Cover and simmer for 10 minutes. Add potatoes and carrots and simmer for 30 minutes, or until potatoes are almost cooked. Add peas and carrots; cook about 10 minutes more. If sauce seems too thin, add the flour mixture.