4 bacon strips
4 lamb shoulder blade chops, trimmed
2-1/4 cups thinly sliced peeled potatoes
1 cup thinly sliced carrots
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped onion
2 garlic cloves, minced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup milk
1 jar (4-1/2 ounces) sliced mushrooms, drained
Wrap bacon around lamb chops; secure with toothpicks. Place in a slow cooker. Cover and cook on high for 1-1/2 hours. Remove chops; discard toothpicks and bacon. Drain liquid from slow cooker. Add potatoes and carrots; top with lamb chops. Sprinkle with rosemary, garlic powder, salt, pepper, onion and garlic.
In a bowl, combine soup and milk; mix well. Add mushrooms. Pour over the chops. Cover and cook on low for 4-6 hours or until meat and vegetables are tender.