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Slow-Cooked Lamb Chops

03 Oct

Lamb chops, wrapped in bacon and slow-cooked for four to six hours with potatoes, carrots, mushrooms and onions in a cream sauce.

-By Carrie (Strommen) Lennie

Ingredients:

4 bacon strips
4 lamb shoulder blade chops, trimmed
2 ¼ cups thinly sliced, peeled potatoes
1 cup thinly sliced carrots
½ tsp dried rosemary, crushed
¼ tsp garlic powder
¼ tsp salt
¼ tsp pepper
¼ cup chopped onion
2 garlic cloves, minced
1 10.75-oz can condensed cream of mushroom soup
1/3 cup milk
1 4.5-oz jar sliced mushrooms, drained

Directions:

  1. Wrap bacon around lamb chops; secure with toothpicks.
  2. Place in 3-quart slow cooker. Cover and cook on high for 1 ½ hours.
  3. Remove chops; discard toothpicks and bacon. Drain liquid from slow cooker.
  4. Add potatoes and carrots; top with lamb chops. Sprinkle with rosemary, garlic powder, salt, pepper, onion and garlic.
  5. In a bowl, combine soup and milk; mix well. Add mushrooms. Pour over the chops.
  6. Cover and cook on low for 4-6 hours or until meat and vegetables are tender.
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Posted by on October 3, 2011 in Main Dishes

 

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