WE do something called anniversary lamb, because my DH does it every anniversary.

Defrost chops, and get some alfoil. Get a homebrand packet of french onion soup mix (0.40c) and tip onto a plate. Lay the chop in it, and push on either side to 'embed' it into the soup mix. Lay the chop on the alfoil, and put one teasoon or less (a bloob) of Woshershire (spelling!). pierce the bottom with a fork twice.

Continue until all the chops are done. Lay on a tray, and put in the oven on slow - about 150. Cook for at least 2 or 3 hours, until the chops are cooked through. Then when you open them, they are cooked with their own delicious sauce! They are soooooo nice....