6    Lamb shoulder chops, 1/2"
1 tb Fat
3 tb Flour
3/4 ts Salt
1/8 ts Pepper
1 1/2 c  Water
3 tb Currant jelly

Brown chops in hot fat in heavy skillet. Reduce heat and cookuntil done.
Remove chops from skillet and keep hot while making gravy. Drain all except
4 Tablespoons of fat from skillet, add flour and stir, loosening brown
bits. Cook and stir until flour browns. Add salt, pepper, and water.
Cook, stirring until gravy is smooth. Add jelly and cook until it melts
and blends in the gravy. Serve hot with chops.

Serving suggestion: Serve with Hot bread, mashed potatoes, and corn.