Tender Crock Pot Lamb Chops: Simple Weeknight Meal (Print Version)
Slow-cooked Crock Pot Lamb Chops melt in your mouth! This easy recipe brings comforting flavors to your table with minimal fuss. Perfect for busy weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 21 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check broth)
# Ingredients:
→ Main Stars
01 -
4 bone-in lamb shoulder chops (about 1-inch thick)
→ Aromatics & Liquids
02 -
1 tbsp olive oil
03 -
1 large yellow onion, chopped
04 -
4 cloves garlic, minced
05 -
2 cups chicken broth (low-sodium preferred)
06 -
1 tbsp Worcestershire sauce
07 -
1 tsp Dijon mustard
→ Herbs & Seasonings
08 -
1 tsp dried rosemary
09 -
1 tsp dried thyme
10 -
1 bay leaf
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Thickener
13 -
2 tbsp cornstarch
# Instructions:
01 -
First things first, pat those lamb chops dry with paper towels. This is crucial for a good sear, honestly. Then, season them generously all over with salt and black pepper. Don't be shy! I sometimes get a little messy with this step, but it’s worth it. You want to see that seasoning clinging to the meat, ready to develop flavor.
02 -
Heat a large skillet over medium-high heat with a tablespoon of olive oil. Once shimmering, sear the lamb chops for about 2-3 minutes per side until they're beautifully browned. This step builds so much flavor, that rich crust is everything! I once got distracted by a phone call and over-seared a bit, but it still tasted fine in the slow cooker, just a little extra crispy.
03 -
Remove the seared lamb and set aside. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Then, toss in the minced garlic and cook for another minute until fragrant. Oh, that smell! It always makes my kitchen feel so welcoming. Just don't let the garlic burn; it goes from fragrant to bitter in a flash, a mistake I've made too many times!
04 -
Pour in about a quarter cup of chicken broth to deglaze the pan, scraping up all those delicious browned bits from the bottom. This is where all the flavor lives! Stir in the remaining chicken broth, dried rosemary, dried thyme, bay leaf, Worcestershire sauce, and Dijon mustard. Give it a good whisk until everything is combined. It should smell wonderfully herbaceous.
05 -
Carefully transfer the seared lamb chops to your slow cooker. Pour the aromatic broth mixture over the chops. Make sure they're mostly submerged in the liquid. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lamb is incredibly tender and literally falling off the bone. I always peek a little too early, but it's hard to resist that amazing smell!
06 -
Once the lamb is cooked, remove the chops and the bay leaf from the slow cooker. In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the liquid in the slow cooker. Turn the slow cooker to high (if it has a "simmer" function, even better) or transfer the liquid to a saucepan on the stovetop. Cook, stirring, until the sauce has thickened to your liking. Taste and adjust seasonings – salt and pepper, maybe a little more rosemary? Spoon that glorious sauce over your tender lamb chops and serve!
# Notes:
01 -
Don't skip searing the lamb chops! It adds a depth of flavor you'll miss, trust me, I've tried it.
02 -
Leftover Crock Pot Lamb Chops keep well in the fridge for 3-4 days; reheat gently on the stovetop, not the microwave!
03 -
If you're out of chicken broth, vegetable broth is a perfectly fine swap that I've used successfully.
04 -
Serving these Crock Pot Lamb Chops with creamy mashed potatoes is my absolute favorite pairing, truly delicious.
# Tools You'll Need:
01 -
Slow cooker (Crock Pot)
02 -
Large skillet
03 -
Whisk
# Nutrition Facts (Per Serving):
Calories: 450 Calories
Total Fat: 28g
Total Carbohydrate: 10g
Protein: 38g