Thin-cut lamb chops, place it into the flame-proof casserole and sprinkle with salt. Cover the casserole and braise lamb in its own juice on a reduced heat until tender (Don’t add water. Add a glass of wine in case juice dries up). When the chops are done cover those with onion shallots cut in half circles and generous portion of mixed fresh herbs, green pepper, Tkemali, and fresh tarragon leaves. Return the casserole on a reduced heat until froth appears (Don’t remove it). From that moment the dish is ready after 15-20 minutes.
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