This "juicy" tidbit comes from The Cop Cookbook that I found a while back through Amazon.com.  It's a fun little cookbook containing recipes from our favorite TV cops, good guys and private eyes as well as real life cops.

Mannix’s Hot Pot Lamb Chops

4 to 6 shoulder lamb chops 2 tablespoons all-purpose flour  2 teaspoons salt ½ teaspoon pepper 4 tablespoons butter, divided 1 7-ounce can sliced mushrooms Water 1 cube chicken bouillon 2 teaspoons A-1 steak sauce 1 pound onion, sliced ½ pound carrots, sliced 1 ¼ pounds potatoes, sliced

Preheat the oven to 350’. Trim excess fat off the chops. (If chops are large, cut them in half.) In a medium bowl, com- bine the flour, salt, and pepper. Dip the chops in the mixture and coat lightly. Save the seasoned flour. In a skillet, brown the chops in 2 tablespoons butter. Remove the chops and stir the reserved flour mixture into the drippings in the skillet and form a smooth paste. Drain the mushrooms and add water to the mush- room liquid to measure three-fourths cup. Stir the liquid into the skillet along with the bouillon and the steak sauce. Reduce heat and simmer for 1 minute. Put the chops in a baking dish and cover with the liquid, mushrooms, onion, carrots, and potatoes. Bake, covered, for at least 2 hours. (You can brush the potato slices with remaining melted butter and bake for 30 minutes longer.) If more sauce is desired, add a can of mushroom soup. Makes 4 to 6 servings.

Mike Connors