Braised Lamb Chops with Dill Sauce
Ingredients
6 lamb chops [loin or ribbed]
¾ pound of new red potatoes
3 carrots, cut into 1-inch pieces
2 teaspoons olive oil
¾ cup water
2 teaspoons snipped fresh dill or ½ teaspoon dried dillweed
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup plain low-fat yogurt
4 teaspoons all-purpose flour
Fresh dillweed [optional]
Preparation
Remove a narrow strip of peel from the center of each potato. Place potatoes and carrots in a 4-quart slow cooker.
In a large skillet, brown both sides of the lamb chops in the hot oil. Drain off the oil/fat and place the chops on the vegetables. Pour in the water; sprinkle with 1 teaspoon of fresh or ¼ teaspoon of dried dillweed, the salt, and the pepper.
Cover; cook on low heat setting for 7-8 hours, or on high 3-4 hours. (We use a thermometer to check temperature. We like medium rare, so we remove from heat at 135˚ an let it rest and the temperature rises to 145˚)
Transfer chops and vegetables to a serving platter. Cover to keep warm.
For the sauce, strain cooking liquid into glass measuring cup; skim fat from the liquid. Measure ½ cup cooking liquid. In a small saucepan, combine yogurt and flour. Stir in cooking liquid and remaining 1 teaspoon fresh or ¼ teaspoon dried dillweed. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Serve chops and vegetables with sauce. Garnish with additional fresh dillweed if desired. Makes 3 servings.