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 .
