Recipe #218.
                                                       Lamb Chops and Vegetables

6-8 Lamb Chops.
6 Large Potatoes; peeled and cut into wedges.
6 large Carrots; cleaned and cut into chunky pieces.
1 Onion; chopped.
2-3 Cloves of garlic; chopped.
1 Pound Bag Frozen Cut Green Beans.
1-2 Boxes Low Fat and Low Sodium Chicken Broth.
Water if needed.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Lamb Chops.
Put the Potatoes, Carrots and Green Beans into the Crock-Pot.
Season well and stir gently to evenly distribute seasonings.
Lay the Lamb Chops on top of the Vegetables.
Add in the Onion and Garlic on top and the Chicken Broth poured around the edge to not dilute seasoning on the Chops.
Add more liquid if needed.
Cover and cook on Low for 6-8 hours or on High for 3-6 hours.