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Lamb Chops

2 tbs. shortening
2 rib or loin lamb chops
1 large onion sliced
1 garlic clove crushed
1 14-ounce can tomatoes
1 cup chicken stock
1 1/2 cup sliced carrots
1 tsp. rosemary
Salt and pepper to taste
2 tbs. cornstarch

Heat shortening in cooker. Brown lamb chops lightly on both sides.
Remove. Cook onion and garlic until tender. Add remaining
ingredients and meat. Stir well to remove any browned bits from
base of cooker. Close cooker, bring up to pressure on high heat,
then reduce heat to low and cook 10 minutes. Reduce pressure
quickly by placing under cold running water. Leave valve in place
until all steam has escaped. Mix cornstarch with a little water
until smooth. Return open cooker to heat and stir in cornstarch.
Cook, stirring constantly, until thickened.

Makes about 4 servings.

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