Trim excess fat from chops.
Heat oil in pan large enough to hold chops.
Brown the lamb and pour off excess fat.
Add water to the pan. Cover, reduce heat and simmer for 5 minutes, or until lamb is done.
Remove lamb and put in low oven to keep warm.
Add onions to pan and boil in pan juices till most of the liquid has evaporated.
Stir in mustard, sour cream, salt and pepper.
Remove from heat and pour over lamb.
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