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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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:
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:
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.
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.
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. Yield: 4 servings.
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