• 6 lamb rib chops
  • 2 T. extra-virgin olive oil
  • 2 c. crimini mushrooms, sliced
  • (or portobello mushrooms, if available)
  • 1/2 c. red wine, perferably Merlot
  • 2 tsp. salt
  • 2 cloves garlic, minced
  • 1 T. honey
  • 1 tsp. dried marjoram
  • 1 tsp. dried oregano
  • 1 tsp. dried basil

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  1. In a large skillet, brown the lamb chops in the oil. Drain well and remove the chops.
  2. Saute the mushrooms in the same skillet until most of the moisture has been released.
  3. In a small mixing bowl, whisk together the red wine, salt, garlic, honey, marjoram, oregano and basil.
  4. Place the chops and mushrooms in the slow cooker and cover with the wine glaze.
  5. Cover. Cook on Low for 6-8 hours or on High for 3-4 hours.

Serve the lamb chops with the mushrooms and drizzle with the wine glaze.

NOTE: When cooking with wine, select a high quality wine that would be equally enjoyable to drink.

Happy Crocking!

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