Ingredients
8 lamb chops, loin
1 large onion, chopped
1 tsp dried thyme
2 tsp dried oregano
2 cloves garlic, minced
1 cup cucumber, seedless, peeled and grated
1 ½ cup plain yogurt
½ tsp dried dill
¼ tsp dried oregano
1 clove garlic, minced
1 pinch sugar
salt and pepper , to taste
Preparation
To make the lamb, place chopped onion in the bottom of a slow cooker or crockpot. Rub dried oregano and thyme on each lamb chop and place on the onion in the crockpot.
Sprinkle with minced garlic and cook on low heat for about 5 hours or until meat is tender and cooked to desired doneness.
To make the sauce, press grated cucumber with paper towels until most liquid from cucumbers is absorbed.
Combine cucumber with yogurt, dried dill, dried oregano, garlic, sugar and salt and pepper in a bowl. Allow chilling for at least 30 minutes before serving. Serve over cooked lamb chops.
