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 dillweed or 1/2 teaspoon dried dillweed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup plain low-fat yogurt
4 teaspoons all-purpose flour
Fresh dillweed (optional)
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.
Per Serving: cal. (kcal) 288.18, Fat, total (g) 9.88, chol. (mg) 54.72, sat. fat (g) 3.08, carb. (g) 28.5, Monosaturated fat (g) 3.88, Polyunsaturated fat (g) 1.63, fiber (g) 3.39, sugar (g) 6.13, pro. (g) 21.08, vit. A (IU) 8308.93, vit. C (mg) 19.49, Thiamin (mg) 0.18, Riboflavin (mg) 0.29, Niacin (mg) 6.71, Pyridoxine (Vit. B6) (mg) 0.47, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 1.65, sodium (mg) 509.76, Potassium (mg) 9, calcium (mg) 181.74, Percent Daily Values are based on a 2,000 calorie diet