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Slow-Cooker Lamb with Creamy Dill Sauce
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 8 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 316.1
Total Carbs 17.6 g
Dietary Fiber 3.0 g
Sugars 3.7 g
Total Fat 9.5 g
Saturated Fat 3.5 g
Unsaturated Fat 0.9 g
Potassium 489.9 mg
Protein 37.0 g
Sodium 614.9 mg
Dietary Exchanges
, 1 Vegetables , 4 1/2 Meat , 1/2 Milk , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 lb  Potatoes, new, whole, canned
5 each  medium carrots
2 lb  Lamb, stew meat, lean, raw, 1/4" trim
1 1/4 cup  cold water
1 tbsp  fresh dill weed
0 1/2 tsp  salt
0 1/4 tsp  black pepper
0 1/2 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.

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