1. Home >
  2. Recipes >
  3. Braised Lamb with Dill Sauce

Braised Lamb with Dill Sauce

  • Cook Time: 8 hours (low) or 3 1/2 - 4 hours (high)
  • Servings: 3
  • Course: Main Dish

Lamb is always a family favorite for those spring holidays, and now you can make it in a slow cooker!

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Find Coupons for More Products >

Ingredients

  • 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 dill weed or 1/2 teaspoon dried dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup plain low-fat yogurt
  • 4 teaspoons all-purpose flour
  • Fresh dill weed (optional)   

Directions

Step 1

Remove a narrow strip of peel from center of each new potato. Place potatoes and carrots in a 5 to 6-quart slow cooker lined with a Reynolds® Slow Cooker Liner.

Step 2

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.

Step 3

Pour in water; sprinkle with 1 teaspoon of the fresh or 1/4 teaspoon of the dried dill weed, the salt, and pepper.

Step 4

Cover slow cooker; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

Step 5

Transfer chops and vegetables to a serving platter. Cover chops and vegetables to keep warm.

Step 6

Serve chops and vegetables with sauce. Garnish with additional fresh dill, if desired.

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 dill weed. 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.

Back to top

Loading

Back to top