Slow-Cooked Lamb Chops

 

 

Prep : 10 minutes   Ciook : 5-1/2 hours   Makes 4 servings

 

4             bacon strips

4             lamb shoulder  blade chops , trimmed

2-1/2       cups thinly sliced peeled d 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  , indiluted

1/3           cup milk

1             jar  (4-1/2 ounces) sliced mushrooms , drained

 

1 .      Wrap bacon  around lamb chops  ; secure  with toothpicks  . Place in  a 3-quart  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  the rosemary  , garlic powder  , salt  , pepper , onion  and garlic .

3 .      In a bowl  , combine  soup  and milk . Add mushrooms  . Pour over  the chops  . Cover and cook  on low  for 4 hours  or until meat  and vegetables  are tender

 

This recipe is great for people who are trying lamb for the first time  since the meat turns out extra tender , wrapped in bacon  enhances the flavor .