2 1/2 pounds lamb chops, still warm
1 1/2 cups vegetable oil
1 onion, chopped
2 tablespoons garlic powder
1 (8 ounce) package dry cream cheese, softened
2 cups chopped fresh parsley
3 egg whites
Heat oil and drain fat in a large saucepan, leaving 1/2 cup oil remaining. Saute onion and garlic in 2 tablespoons garlic powder and 4 tablespoons olive oil for about 10 minutes. Stir in tomato sauce.
Stir lamb chops into the sauce mixture, stirring all together. Cover and simmer 1 1/2 to 3 hours. Turn to coat and place in refrigerator. Cover and refrigerate overnight before slicing.
Slice chops on to pieces and serve.