Braised Lamb

Lamb Shoulder can be tough if not cooked very slowly.  Slow cooker are custom made for that, so this is a marriage made in heaven. 

  3/4 Lb Red Potatoes                                                                 1/2 Tsp Salt

  1 Cup Baby Carrots                                                                 1/4 Tsp Black Pepper

  3 Lamb Shoulder Chops                                                          ----Sauce----

  2 Tsp Cooking Oil                                                                   1/2 Cup Plain Greek Yogurt

  3/4 Cup Water                                                                         4 Tsp all-purpose flour

  1/4 Tsp Dill weed, Dried                                                          1/2 Tsp Dill weed, Dried

Line a slow cooker with a slow cooker liner.  Quarter potatoes and place in slow cooker with the carrots.

Heat oil in a large skilled and brown both sides of lamb chops. 

Drain off fat. Place lamb chops on vegetables.   

Pour in water;  sprinkle with 1/4 teaspoon of the dried dill weed, the salt, and pepper.

Cover slow cooker; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 -1/2 to 3 hours.  Transfer chops and vegetables to a serving platter. Cover chops and vegetables to keep warm while you make the sauce.

Pour 3/4 cup of the liquid from the slow cooker into a small saucepan.  Combine yogurt, flour and 1/2 tsp dill weed and add to the pan.  Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with additional salt and pepper.