Lamb Chop Casserole

6 shoulder lamb chops (1-inch thick)
Flour
2 tablespoons shortening
1 can cream of chicken soup
1 soup can water
1/2 cup minced onion
1/2 cup minced celery
1/2 cup minced green pepper
1/4 teaspoon salt
1/4 teaspoon paprika

Oven: 350/300 degrees

Dredge chops in flour, coating well on both sides. In a large heavy skillet, heat the shortening. Add chops and brown well on both sides, about ten minutes. Place meat in a shallow baking pan.

In a saucepan, heat the soup, water, and remaining ingredients. Mix well and bring to a boil. Pour over chops in the pan. Cover and bake at 350 degrees for forty minutes. Lower heat to 300 degrees and continue baking until chops are fork tender, about another twenty minutes. Serves six.

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