The Waterbury Democrat., 1941-01-09

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 When you buy lamb chops, you have three different kinds to choose from. There are the rib chops, whinh contain part of the rib bone and the tender eye" muscle. For special occasions, the meat may be scraped from the bone end and a paper frill placed upon it for serV- ing.
 Chops cut from the loir section are somewhat larger, for each ot these contains one large and one small muscle divided by the T. sha,,ed bone. Still larger are the English lamb chops which are cut across the undivided loin. These are usually cut double thickness. The bones are removed. Sometimes a half kidney is served with each chop, with the flank ends wrapped around it or it may be cooked sep arately and placed on the chop in serving.
 Chops may also be cut from the lamb shoulder, from the rib or the arm side. These contain the small rouIad bone or a portion of the blade bone, and the ends of the ribs. These are sometimes called lamb steaks.
 Have Them Cut Thick
 Lamb chops should be cut from three-quarters to an inch or more in thickness.
 Broiling or panbroiling is the method recommended for lamb chops. Sometimes shoulder chops are praised with good results.
 Broiled Lamb Chops With
 Vegetables
 6 shoulder lamb chops
 2 tablespoons grated onion
 tablespoon lard
 2 cups boiled rice
 l can tomato soup
 Salt and pepper
 1 No. 2 can green beans
 Have shoulder chops cut one inch thick. Brown onion in lard. Add rice, tomato soup and seasoning. Pour into bottom of broiler pan. Arrange drained beans around edge. Place chops on broiler rack over rice and vegetables. Place in broiler, allowing three inches between sur face of meat and source of heat, If possible. When chops are brown, season with salt and pepper and turn. Brown other side. Approx imately 8 to 10 minutes to side are required.
 Lamb Chops Stanley
 Have loin lamb chops cut at least i-inch thick. Broil or panbroil, al- lowing about to 8 minutes to a side. Serve with bananas.
 To Broil: Arrange on broiler rack and place in broiler, allowing 2 inches between surface of chops and source of heat. Brown chops on one side, season with salt and pepper, turn and brown the other side. Arrange peeled bananas on the broiler rack when the chops are turned. Brush with butter and sprinkle with salt. Cook while the chops brown on the second side When they are brown and tender arrange on platter around the chops Serve immediately.
 To PanbroiI: Place the chops ir heavy frying-pan. Brown on bott sides, pouring off the fat as it ac- cumulates in the pan. Season witt salt and pepper. Reduce heat anc cook slowly, turning occasionally The time for panbroiling is about the same as for broiling. Fry whole peeled bananas with lamt chops. Turn the bananas once anc serve when brown and tender.
 English Grill
 6 lamb chops
 Salt and pepper
 bananas
 tomato halves
 4 tablespoons melted butter
 12 slices bacon
 Have chops cut at least one incl thick. Place on broiler rack allow ing three inches between top O meat and source of heat. Browl on one side, season and turn. Adt tomatoes and bananas brushed witl butter. Continue to broil. Adt bacon just in time to brown it turning once. When grill is brown season and serve immediately.