Crock Pot Lamb Chops Dinner - cooking recipe

Ingredients

6 lamb chops
4 medium potatoes, peeled and quartered
3/4 lb fresh carrot, peeled and cut into 1 inch pieces
1 bunch fresh asparagus spear, cut to 4 to 6 inch lengths
1/4 cup onion, minced
1/4 cup sweet soy sauce
1/4 cup water
2 fresh garlic cloves, minced
2 bay leaves
1 teaspoon curry powder (or more to taste)
salt (to taste)
pepper (to taste)

Preparation

Spray crock pot with non-stick spray (I use Mazola No-stick).
Brown lamb chops on both sides if desired.
Place in bottom of crock pot.
In fry pan used to brown lamb chops, cook onions and garlic, with curry powder, just until beginning to turn transparent.
Transfer onions and garlic to crock pot, spreading evenly over lamb chops.
Lay bay leaves on top.
Arrange potato quarters evenly on top of previously arranged ingredients being sure they do not touch the sides of the crock pot.
Arrange carrots over top; try to avoid leaving any potatoes exposed as they will tend to turn dark (You may need to add more carrots, depending on the size, to achieve this).
Salt and pepper to taste.
Cover.
Cook on high for at least 3 hours, or Cook on low for at least 6 hours, or Cook on high, then reduce to low allowing 2 hours on low for each hour on high.
When there is only an hour left of cooking time, place asparagus spears on top of all and sprinkle a little more curry powder on top.
If you wish, you can add a tablespoon of butter on top of the asparagus.