4 bacon strips
4 lamb shoulder blade chops, trimmed
2 1/4 c. thinly sliced potatoes, peeled
1 c. thinly sliced carrots
1/2 tsp. dried rosemary, crushed
1/4 tsp. garlic powder
1/4 tsp. each salt and pepper
1/4 c. chopped onion
2 garlic cloves, minced
1 can cream of mushroom soup (undiluted)
1/3 c. milk
1 (4 1/2 oz.) jar sliced mushrooms

Wrap bacon around lamb chops; secure with toothpicks. Place in slow cooker. Cover and cook on high for 1 to 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 minced garlic.

In a bowl, combine soup and milk; mix well. Add mushrooms. Pour over the chops. Cover and cook on low for 4 to 6 hours or until meat and vegetables are tender.

Yield: 4 servings.