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Braised Lamb with Dill Sauce

Enjoy a slow cooker dinner of tender lamb, tiny new potatoes, and colorful carrots all draped in a creamy dill sauce.

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  • Makes: 3 servings
  • Prep: 40 mins
  • Cook: 7 hrs to 8 hrs (low) or 3-1/2 to 4 hours (high) Slow Cooker: 3-1/2 to 4-quart

Braised Lamb with Dill Sauce



  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.

Nutrition Facts (Braised Lamb with Dill Sauce)

    Per serving:
  • 288 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 55 mg chol.,
  • 510 mg sodium,
  • 29 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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