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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 dillweed or 1/2 teaspoon dried dillweed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup plain low-fat yogurt
- 4 teaspoons all-purpose flour
- Fresh dillweed (optional)
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. Makes 3 servings.
- Servings Per Recipe 3,
- cal. (kcal) 288,
- Fat, total (g) 10,
- chol. (mg) 55,
- sat. fat (g) 3,
- carb. (g) 29,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 6,
- pro. (g) 21,
- vit. A (IU) 8309,
- vit. C (mg) 19,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 510,
- Potassium (mg) 9,
- calcium (mg) 182,
- Percent Daily Values are based on a 2,000 calorie diet
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