Lamb chops

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Lamb chops, potatoes au gratin, and cabbage and carrot braise

I rebraised the cabbage mixture with more butter and some garlic, and that improved its flavor. It needed depth.

The chops were a happy surprise from the freezer. I thought they were some shoulder chops or soup bones, but they were loin and rib chops. We are all out of lamb, now.

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