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Slow Cook Lamb Chops

Slow Cook Lamb Chops
This is my favorite recipe for lamb chops. It's great for people who are trying lamb for the first time, since the meat turns out extra tender and tasty. I decided to wrap the chops in bacon because that's how I've always done venison. I think it really enhances the flavor. —Sandra McKenzie Braham, Minnesota
4 ServingsPrep: 10 min. Cook: 5-1/2 hours

Ingredients

  • 4 bacon strips
  • 4 lamb shoulder blade chops, trimmed
  • 2-1/4 cups thinly sliced peeled potatoes
  • 1 cup thinly sliced carrots
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/3 cup 2% milk
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained

Directions

  • Wrap bacon around lamb chops; secure with toothpicks. Place in a
  • 3-qt. slow cooker. Cover and cook on high for 1-1/2 hours.
  • Remove chops; discard toothpicks and bacon. Drain liquid from slow
  • cooker. Add potatoes and carrots; top with lamb chops. Sprinkle with
  • rosemary, garlic powder, salt, pepper, onion and garlic.
  • In a small bowl, combine soup and milk. Add mushrooms. Pour over the
  • chops. Cover and cook on low for 4-6 hours or until meat and
  • vegetables are tender. Yield: 4 servings.
© Taste of Home 2013

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Slow Cook Lamb Chops (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013