6 or 8 lamb chops
1/2 teaspoon oregano
salt and pepper to taste
5 medium potatoes, peeled and quartered
1 can mushroom soup (10 1/2 ounces)

Place chops in crock pot on high for two hours. Drain off fat. Sprinkle them with oregano, salt and pepper. Add potatoes and soup. Cook on low for another four hours, or until you get back home.

6 thick lorn lamb chops
1 tablespoon butter or margarine
2 tablespoons each of minced onion and celery
3 tablespoons bread crumbs
1 teaspoon grated lemon rind
1 tablespoon chopped chives salt and pepper
1 egg, beaten

Cut a pocket in each chop. Heat butter and cook onion in it until soft and brown. Combine with all other ingredients except egg. Bind beaten egg with ingredients (to moisten stuffing). Stuff chops and broil three to four inches from heat for seven to 10 minutes on each side, or until done. Makes six servings.

If you’re looking for a change of pace in meals, why not try lamb? There are a few tricks to cooking lamb and getting the best flavor.

Lamb is a very versatile meat and may be substituted in many recipes calling for hamburg or other meat. It is delicious in chili, lamburg meatballs and spaghetti, California lamburgers or stew. I said cooks should use their imagination and experiment.

Some things to remember when cooking with lamb are:

Don’t cook until overdone; do not smother the flavor with spices. Salt, pepper, or a little garlic is sufficient seasoning. Roast, using rather low heat, around 300 Degrees F., and do shoulder and leg roasts on an open rack in tne oven. Excess fat should be poured off.

Lamb or mutton is delicious when mixed with pork in sausasge, etc. Legs or shoulders can also be smoked and one will have a delicious ham-hke meat.