crock pOTT: mushroom lamb chops

I have been using my crock pot so much this winter.  It has been a real time saver to get dinner on the table quickly after work.  So I thought; why not incorporate my crock pot into the Iron Chef Challenge going on this week, where the themed ingredient is Lamb Chops.  With that I made Mushroom Lamb Chops, which have that homey, stick to your rib goodness to them that taste great on a cold winter night.

Mushroom Lamb Chops
4 T. Bacon Bits
8 Lamb Chops
2 1/4 cups sliced, peeled potatoes
1 cup chopped carrots
1/2 tsp. dried rosemary
1/4 tsp. garlic powder
1/4 tsp. each salt & pepper
1/4 cup chopped onion
2 garlic cloves, minced
1 can condensed cream of mushroom soup
1/3 cup milk
1 jar sliced mushrooms, drained.

Add potatoes, carrots, mushrooms, rosemary, garlic powder, salt, pepper, onion and garlic to a greased crock pot.  Place lamb chops on top.  In a small bowl combine soup and milk.  Pour over chops and sprinkle with bacon.  Cover and cook on low for 4-6 hours.  Yield: 2-4 servings

Here is a tip I found about cooking with your crock pot that I wanted to pass along.  Refrain from lifting the lid of the crock pot unless the recipe instructs you to stir or add ingredients.  Lifting the lid while cooking allows steam to escape and you add 15-30 minutes of cooking time.

For more great recipes for Lamb Chops be sure to check out this months Iron Chef Challenge Linky Party, sponsored by the American Lamb Board. 

This post was linked to: Tasty Tuesday Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, Hearth N' Soul with the Girl Chef, Delicious Dish at It's a Blog Party, Delectable Tuesday on Home Sweet Farm, Tasty Tuesday on 33 Shades of Green, Made from Scratch Tuesday on From Mess Hall to Bistro, and Hunk of Meat Monday on Beyer Beware.