Here's a few variations, hope you enjoy

LAMB CHOPS A L'ORANGE

1 10 oz. jar orange marmalade
2 T. butter or margarine
1 T. dry sherry
1 garlic cloved minced
1 1/2/ tsp salt
8 1" thick lamb chops

In 1 qt. saucepan over low heat combine all ingredients except lamb chops. Heat until marmalade melts, stirring occasionally.

Place chops on rack in broiling pan; broil 10-15 min until desired doneness, turning once and brushing occasionaly with marmalade mixture.

Makes 4 servings

ROQUEFORT LAMB CHOPS

1/4 lb. Roquefort cheese
1 tsp salt
1 tsp Wocestershire
dash pepper
8 2" chops
1 10 1/2/ oz can condensed consomme

Preheat oven to 325 degrees. In small bowl, with fork, stir and mash Roquefort, salt, worcestershire and pepper until well mixed. Over fat sides of lamb chops spread mixture; set chops on bones, apart from each other, in 12x8" baking dish; add undiluted consomme. Bake 1 1/4/ hours or until chops are well done basting occasionally with consomme in pan.

Serves 8

BROILED GINGERY LAMB CHOPS

2 T. oil
1 1/2/ tsp ginger
1/2/ tsp salt
1/2 tsp garlic powder
6 chops 1" thick
1/2/ lb. mushrooms

In small bowl combine, oil, ginger, salt and garlic powder. Place lamb chops on greased rack in broiling pan; brush one side with mixture. Broil 6 minutes; turn chops and arrange mushrooms around chops; brush both with remaining oil mixture; broil 6 minutes longer or until done.

Serve 6

Good luck, enjoy

Sandy Wells
Homer, Alaska