Josephine Deceglie'S Lamb Chop Bake(Michael Deceglie'S Grandmother'S Recipe)

• 5 or 6 shoulder lamb chops
• 2 cloves garlic, crushed
• parsley
• rosemary
• salt
• pepper
• 1 or 2 small tomatoes, diced (optional)
• 1 small can drained mushrooms
• 3 or 4 medium potatoes, in 1-inch cubes
• Parmesan cheese, grated
• seasoned bread crumbs

1. Sprinkle bottom of large roast pan or baking dish lightly with oil.
2. Next, add half the crushed garlic, a little parsley, rosemary, salt, pepper and half the diced tomatoes.
3. Then place shoulder lamb chops on top.
4. Next, layer cubed potatoes, followed by drained mushrooms.
5. Sprinkle with another layer of crushed garlic, parsley, rosemary, salt, pepper and diced tomatoes.
6. Top off lightly with Parmesan cheese and bread crumbs; sprinkle with oil.
7. Add water until bottom of pan is covered with about 1/2 inch.

chops, garlic, parsley, rosemary, salt, pepper, tomatoes, mushrooms, potatoes, parmesan cheese, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=876930 (may not work)