1. Trim some fat from chops. 2. Melt fat in Dutch oven. 3. Add chops and brown well. 4. Add all remaining ingredients except flour and green onion. 5. Bring to a boil. 6. Reduce heat, cover and simmer about 2 hours. 7. Remove about 1/4 cup broth from pot and let cool (continue simmering soup in pot). 8. Blend cooled broth with flour until smooth. 9. Remove and discard lamb bones (meat should be falling apart). 10. Stir in flour mixture. 11. Cook and stir about 2 minutes, or until soup is slightly thickened. 12. Sprinkle each serving with green onions. ---------------------------------------------------------------------------
Nutrition
Ingredients
