1 can cream of mushroom soup
7-8 lamb chops (1-2 serving per person) according to size
Onions, chopped
Garlic powder
Pepper
Seasoning salt
butter
Parsley flakes

Place lamb chops in roasting pan. Put chopped onions over lamb chips. Sprinkle lightly with garlic powder. Add pepper and seasoning salt. Top with a few pats of butter and parsley flakes. Then add enough water to cover the bottom of the pan not the meat. Cover tightly (lid or foil) and bake until brown and tender at about 250 degrees or 300 degrees or according to the heating of your oven.

When chops are done. Take the cream of mushroom soup. Add water to make it slightly thin because it will cook down to a nice smooth gravy and if you don't like lamb chops you'll be surprised you love them.