Creamy Garlic Lamb Chops with Potatoes: Easy Crockpot Dinner (Print Version)

Creamy Garlic Lamb Chops with Potatoes made simple in your crockpot! Tender lamb, creamy sauce, and soft potatoes for a comforting meal.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 36 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Meat

# Ingredients:

→ Main Stars

01 - Lamb Chops (loin or rib, 4-6 count)
02 - Baby Potatoes (1.5 lbs, halved)

→ Creamy Sauce Essentials

03 - Heavy Cream (1.5 cups)
04 - Chicken Broth (1 cup)
05 - Cornstarch (1 tbsp)

→ Flavor Boosters

06 - Fresh Garlic (6-8 cloves, minced)
07 - Onion (1 medium, chopped)
08 - Fresh Rosemary (1 tbsp, chopped)
09 - Fresh Thyme (1 tbsp, chopped)

→ Seasonings & Extras

10 - Olive Oil (1 tbsp)
11 - Salt (to taste)
12 - Black Pepper (to taste)
13 - Fresh Parsley (for garnish, optional)

# Instructions:

01 - Okay, so first things first, pat those beautiful lamb chops dry with a paper towel. This is a game-changer, honestly, for getting a good sear. Sprinkle them generously with salt and pepper. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the chops in the hot pan, don't overcrowd it! Sear them for about 2-3 minutes per side, just until they're golden brown. We're not cooking them through here, just building flavor. The smell of that browning lamb? Oh, it's divine!
02 - Once your lamb chops are beautifully seared, transfer them to your trusty crockpot. In the same skillet (don't clean it, those bits are flavor!), add your chopped onion and cook until it's softened and fragrant, about 3-5 minutes. Then, stir in all that glorious minced garlic. Let it cook for just a minute until you can really smell it – oh, that warm, inviting aroma! Don't let it burn, though, because burnt garlic is a sad, bitter thing. This step is where the magic really begins for your creamy garlic lamb chops with potatoes.
03 - Pour the chicken broth into the skillet, scraping up all those yummy browned bits from the bottom. This is called deglazing, and it adds so much depth! Bring it to a simmer, then stir in your fresh rosemary and thyme. Let it bubble gently for a couple of minutes. Now, slowly whisk in the heavy cream. See that beautiful, rich liquid forming? That's your future creamy garlic sauce, and it's going to be so good. I always take a little sniff here; it's just so comforting.
04 - Carefully pour that incredible creamy garlic sauce all over the lamb chops in the crockpot. Add your halved baby potatoes, making sure they're nestled down in the sauce as much as possible. Give it a gentle stir to coat everything. Cover your crockpot and set it to low for 6-8 hours, or high for 3-4 hours. Honestly, the low and slow method really makes the lamb fall-apart tender, and the potatoes soak up all that flavor. The anticipation during this cooking time is almost unbearable!
05 - Once the cooking time is up, carefully remove the lamb chops and potatoes from the crockpot and set them aside. In a small bowl, whisk together a tablespoon of cornstarch with two tablespoons of cold water until smooth. Pour this cornstarch slurry into the sauce remaining in the crockpot. Give it a good stir and let it cook on high for another 15-20 minutes, or until the sauce has thickened to your liking. I always taste it here and adjust the salt and pepper. This is where you get that perfectly velvety consistency for your creamy garlic lamb chops with potatoes.
06 - Return the lamb chops and potatoes to the thickened sauce. Gently toss to coat everything. Garnish with a sprinkle of fresh parsley, if you have it – it adds a pop of color and freshness! Serve hot, perhaps with some crusty bread for dipping into that amazing creamy garlic sauce. The lamb should be so tender it practically falls off the bone, and the potatoes will be soft and full of flavor. Every bite of this dish feels like a celebration, honestly.

# Notes:

01 - Always sear the lamb chops first for incredible depth of flavor; don't skip this step!
02 - Leftovers store beautifully for 3-4 days in the fridge; reheat gently on the stovetop for best texture.
03 - If you're out of fresh rosemary, a pinch of dried Italian seasoning can work, but fresh really makes it sing.
04 - Serve with some crusty bread to soak up every last drop of that amazing creamy garlic sauce.

# Tools You'll Need:

01 - Crockpot/Slow Cooker
02 - large skillet
03 - whisk

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 30g
Protein: 35g

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