2 tsp. oil
4 shoulder lamb chops
Salt
Pepper
1/2 tsp. rosemary
3 tsp. chopped onion
1 tsp. chopped mint
1 tsp. lemon juice

Slowly heat oil in crockpot. Add chops; brown on both sides. Add remaining ingredients with 1/4 cup water. Simmer, cover 40 minutes or until chops are tender. Serves 4.