Taste of Home
Slow Cook Lamb Chops
TOTAL TIME: Prep: 10 min. Cook: 5-1/2 hours
YIELD: 4 servings.
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
Ingredients
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4 bacon strips
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4 lamb shoulder blade chops, trimmed
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2-1/4 cups thinly sliced peeled potatoes
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1 cup thinly sliced carrots
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1/2 teaspoon dried rosemary, crushed
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1/4 teaspoon garlic powder
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 cup chopped onion
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2 garlic cloves, minced
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1/3 cup 2% milk
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1 jar (4-1/2 ounces) sliced mushrooms, drained
Directions
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1.
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.
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2.
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.
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3.
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.
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