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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!

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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 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)   


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.

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