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Ingredients
| white potatoes: 3 lbs |
| carrots: 3 |
| lamb ribs: 6 oz |
| olive oil: 2 tsp |
| water: 3/4 cup |
| fresh dill weed (sprigs): 2 tsp |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| lowfat plain yogurt: 1/2 cup |
| all-purpose flour (unsifted): 4 tsp |
Braised Lamb with Dill Sauce
Credit: www.bhg.com
User rating:
-
Prep Time
40 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. Remove a narrow strip of peel from center of each new potato. Place potatoes and carrots in a 3-1/2 to 4-quart slow cooker. 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 dillweed, the salt, and pepper.
2. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3. Transfer chops and vegetables to a serving platter. Cover chops and vegetables to keep warm.
4. 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 dillweed. 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. Serve chops and vegetables with sauce. Garnish with additional fresh dillweed, if desired.
5. Makes: 3 servings