Mushroom Lamb Chops

• 6 blade lamb chops (about 3 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup chopped celery
• 1/2 cup chopped green onions
• 1 can (10-1/2 ounces) beef consomme, undiluted
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1 can (4 ounces) button mushrooms, drained
• 1 tablespoon minced fresh parsley
• Hot cooked noodles

1. In a large skillet, brown the chops in oil; drain. Sprinkle with thyme, salt and pepper. Add celery, onions and consomme; cover and simmer for 40-45 minutes or until meat is tender.
2. Remove chops and keep warm. Combine flour and water until smooth; gradually stir into skillet and bring to a boil. Cook and stir for 2 minutes. Add mushrooms and parsley; heat through. Serve over chops and noodles.

lamb chops, olive oil, thyme, salt, pepper, celery, green onions, beef, allpurpose, water, button mushrooms, parsley, noodles

Taken from www.tasteofhome.com/recipes/mushroom-lamb-chops/ (may not work)