June 27, 2015.
Recipe # 178.

                                                        Lamb Chops and Vegetables

6-8 Lean Lamb Chops.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
5-6 Potatoes; peeled and cut into Wedges.
1 Pound Baby Carrots.
1 Pound Fresh or Frozen Green Beans.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Lamb Chops, Onion and Garlic in the Olive Oil.
Put the Potatoes, Carrots and Green Beans into the Crock-Pot.
Lay the Lamb Chops on top of them.
Put the Onion and Garlic on top of the Lamb Chops.
Mix together the Soup and Water.
Pour this over the top of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.