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.