Lamb Chops With Pears And Red Onions

Ingredients

• Servings: 4
• 3 medium red onions
• 2 bunches celery
• 3 tablespoons salad oil
• 3 tablespoons flour
• 1 teaspoon dried sage
• 4 center-cut lamb chops, 1 inch thick
• 1 (8 ounce) package dried pear halves, halved
• 2 teaspoons chicken flavor instant bouillon
• 2 cups apple juice
• 1/2 teaspoon fresh coarse ground black pepper

Recipe

• 1 about 1 ½ hour before serving: peel onions and cut into 4 part thick wedges.
• 2 remove outer rows of celery ribs and trim root end.
• 3 about 6-8 inches from root end, cut tops and leaves from celery.
• 4 cut celery lengthwise into quarters.
• 5 in a 12” skillet over medium heat, add oil and cook onion wedges and celery quarters a few pieces at a time until golden brown.
• 6 with slotted spoon, remove to 12x8 casserole or baking pan.
• 7 meanwhile, on waxed paper, mix flour and sage.
• 8 coat lamb chops with mixture using hand to pat mixture onto lamb chops to coat well.
• 9 pre-heat oven to 350 degrees.
• 10 cook lamb chops (at the same skillet used for onion) over medium heat until golden brown on both sides.
• 11 place in casserole with vegetables.
• 12 tuck pear halves around lamb chops.
• 13 stir bouillon into apple juice and pour into casserole.
• 14 sprinkle lamb chops with coarsely ground pepper.
• 15 cover casserole with foil and bake for 45 minutes or until lamb and vegetables are fork tender.
• 16 sprinkle mixture with salt to taste.