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

Source: Better Homes and Gardens


Recipe Summary test

40 mins
7 hrs
7 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Cover; 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.

  • 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

288 calories; fat 9.9g; cholesterol 54.7mg; saturated fat 3.1g; carbohydrates 28.5g; mono fat 3.9g; poly fat 1.6g; insoluble fiber 3.4g; sugars 6.1g; protein 21.1g; vitamin a 8308.9IU; vitamin c 19.5mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 6.7mg; vitamin b6 0.5mg; folate 44.4mcg; vitamin b12 1.6mcg; sodium 509.8mg; potassium 9mg; calcium 181.7mg.