Cheesy chops

My Great Aunt Isabel used to make these when my sister and I stayed on the farm in Paeroa in the May and August school holidays and serve them with mashed potatoes and peas. Just thinking about it makes me remember the dining room table set for lunch and hearing the 12 o'clock news on the National radio on the mantelpiece

Ingredients

4 pieces	Lamb shoulder chops (Main)
50 g	Butter
2 Tbsp	Standard flour
1 ½ cups	Milk
1 Tbsp	Creamed horseradish
1 cup	Cheese

Directions

1. Preheat oven to 160. Dry the chops on paper towels and place into a casserole that fits them close together. Depending on the shape of the chops you may need to snip the fat where it might curl up as the chop cooks. Grate one cup of tasty cheese.
2. Make a thin white sauce by melting the butter, adding the flour until it goes grainy, remove from heat and add the milk in one go and whisk back on the heat until the sauce becomes thick. You may need to add more milk to make it the right consistency. Add the horse radish and the grated tasty cheese and mix together well. Taste for seasoning and add salt and freshly ground black pepper to taste.
3. Pour the sauce over the chops making sure they are completely covered by the sauce. Cover with Aluminium Foil and bake in the middle of the oven for 45 minutes. Then remove the foil, increase the heat to 180 and bake until the top is nicely browned and bubbling. Let sit for 10 minutes before serving