Ingredients
4 bacon strips4 lamb shoulder blade chops, trimmed2-1/4 cups thinly sliced peeled potatoes1 cup thinly sliced carrots1/2 teaspoon dried rosemary, crushed1/4 teaspoon garlic powder1/4 teaspoon salt1/4 teaspoon pepper1/4 cup chopped onion2 garlic cloves, minced1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/3 cup 2% milk1 jar (4-1/2 ounces) sliced mushrooms, drained
Preparation
Wrap bacon around lamb chops; secure with toothpicks. Place in a 3-qt. slow cooker. Cover and cook on high for 1-1/2 hours.
Remove chops; discard toothpicks and bacon. Drain liquid from slow cooker. Add potatoes and carrots; top with lamb chops. Sprinkle with rosemary, garlic powder, salt, pepper, onion and garlic.
In a small bowl, combine soup and milk. Add mushrooms. Pour over the chops. Cover and cook on low for 4-6 hours or until meat and vegetables are tender.
