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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Apr 15, 2013

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.

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