Ingredients

1 Tbsp. canola oil
4 loin lamb chops
2 Tbsp. all-purpose flour
2/3 C. chicken or beef broth
14 oz. canned tomatoes
1 garlic clove crushed
2 tsp. tomato paste
4 celery stalks thinly sliced
1 tsp. salt
Freshly-ground pepper to taste
Chopped parsley

Cooking Instructions

Heat oil in pan. Coat chops with flour and brown quickly. Transfer to crock pot. Add remaining ingredients to pan and bring to a boil. Pour over lamb and cook on high for 30 minutes, then on low for 5 to 7 hours. Taste to check seasoning and sprinkle with plenty of chopped parsley.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)