Braised Lamb with Dill Sauce
- Cook Time: 8 hours (low) or 3 1/2 - 4 hours (high)
- Servings: 3
- Course: Main Dish
Lamb is always a family favorite for those spring holidays, and now you can make it in a slow cooker!
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- 3/4 pound tiny new potatoes
- 3 medium carrots, cut into 1-inch pieces
- 6 lamb rib chops, cut 1-inch thick
- 2 teaspoons cooking oil
- 3/4 cup water
- 2 teaspoons snipped fresh dill weed or 1/2 teaspoon dried dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup plain low-fat yogurt
- 4 teaspoons all-purpose flour
- Fresh dill weed (optional)
Remove a narrow strip of peel from center of each new potato. Place potatoes and carrots in a 5 to 6-quart slow cooker lined with a Reynolds® Slow Cooker Liner.
Brown both sides of lamb chops, a few at a time, in hot oil in a large skillet. Drain off fat. Place lamb chops on vegetables.
Pour in water; sprinkle with 1 teaspoon of the fresh or 1/4 teaspoon of the dried dill weed, the salt, and pepper.
Cover slow cooker; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
Transfer chops and vegetables to a serving platter. Cover chops and vegetables to keep warm.
Serve chops and vegetables with sauce. Garnish with additional fresh dill, if desired.
For the Sauce
Strain cooking liquid into a glass measuring cup; skim fat from cooking liquid. Measure 1/2 cup cooking liquid. Combine yogurt and flour in a small saucepan. Stir in cooking liquid and remaining 1 teaspoon fresh or 1/4 teaspoon dried dill weed. 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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