First, brown four shoulder lamb chops in butter.
Next slice a medium onion onto the bottom of your slow cooker.
Place the browned lamb chops on top of the onions.
Sprinkle generous teaspoon of oregano over the chops along with
a similar amount of thyme.
Add a couple cloves of garlic crushed.
pour in a can of Campbell's beef boullion.
Cover and cook on low setting for eight hours.
We are having a couple handfuls of tiny new potatoes and asparagus with dinner and
I think we have a bottle of Jackson Triggs Cabernet Sauvignon that should go well with this.