Source: dLife

Tender lamb with tiny new potatoes and carrots in a creamed dill sauce.

Servings

1.5 lb Potatoes, new, whole, canned , tiny
5 medium carrots , cut into 1-inch pieces
2 lb Lamb, stew meat, lean, raw, 1/4" trim
1.25 cup cold water
1 tbsp fresh dill weed , snipped (or 1 tsp dried, crushed dill)
0.5 tsp salt
0.25 tsp black pepper
0.5 cup lowfat plain yogurt
2 tbsp white all purpose flour

1 Remove a narrow strip of peel from center of each new potato. In a 3 1/2- or 4-quart slow cooker, place potatoes and carrots. Remove excess fat from meat. Cut meat into 1-inch pieces. Add meat and water to cooker. Sprinkle with 2 teaspoons fresh dill, salt, and pepper.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat and vegetables from cooker, reserving cooking liquid. Cover meat and vegetables and keep warm.
3 To make sauce, pour cooking liquid into a glass measuring cup; skim off fat. Measure 1 cup liquid. Combine in a small saucepan yogurt and flour. Stir in 1 cup liquid and remaining 1 teaspoon fresh dill. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 more minute. Season to taste with additional salt and black pepper. Serve meat and vegetables with sauce and enjoy.

The lamb will be very tender when prepared this way.