Delicious slow-cooker lamb chops, an easy 3-step recipe with less than 10 minutes of prep time. The result is meltingly tender chops that go perfectly well with mashed or roasted potatoes.
We love any lamb dish, and these slow cooker lamb chops are no exception. They are incredibly tender and flavorful, just like any crock pot meat dish should be.
Are you looking for more ways of slow-cooking different lamb cuts in the slow cooker? Check out our recipes for Slow Cooker Lamb Shanks, Lamb Casserole in the Slow Cooker, Slow Cooker Lamb Ragu, or Lamb Shoulder in the Slow Cooker.
Other reasons to cook lamb chops in the crock pot
- Time: You will literally need less than 10 minutes to prepare everything for this easy recipe. The slow cooker or crockpot will take care of the rest. The slow-cooking time is also relatively short; the fall-apart meat will be ready in about 3 hours on high or 6 hours on low.
- Great for Easter: A good thing about using the slow cooker is that I have more space in the oven for roasting potatoes or vegetables or baking cakes.
- Seasoning: Use the opportunity and make a batch of our Homemade Lamb Seasoning. You can use it for any lamb dish you cook in the next 6 months.
- Lamb chops: You can use lamb loin chops and lamb shoulder chops (lamb forequarter chops); I use whatever the butcher has at the moment.
- Seasoning: A few teaspoons of our lamb seasoning or your favorite lamb rub or seasoning mix. If you don’t have any special lamb spice mix, generously rub the meat with 1 teaspoon salt (sea or Kosher salt), ½ teaspoon black pepper, ½ teaspoon sugar, 1 teaspoon garlic powder, ½ teaspoon dried oregano, and ¼ teaspoon dried mint (if you have it).
- Other ingredients: One large onion or two smaller ones, three cloves garlic, juniper berries, fresh rosemary sprigs, or a little dried rosemary instead.
- Alternative to rosemary, use dried thyme or fresh thyme leaves. Or add one or two bay leaves to the pot.
How to cook lamb chops in the slow cooker?
- Step 1: Slice the onion and chop or grate the garlic. Place the onion, about half of the minced garlic cloves, juniper berries, and one rosemary sprig (or all the dried rosemary) in the machine.
- Step 2: Season the meat with the spices. Arrange it over the onions, sprinkle it with the remaining garlic, and place the second rosemary sprig on top.
- Step 3: Slow-cook lamb chops for 3 hours on high or 6 hours on low.
- Don’t add water to the pot; the chops will release enough liquid. You will even be able to make a little sauce with it.
- Gravy: It’s mostly enough to strain the cooking liquid and pour some over the slow cooker lamb chops when serving.
- If you want more or a thicker sauce, add a bit of chicken broth to the strained liquid and thicken the sauce with cornstarch and water slurry.
How to make gravy for the chops?
- Remove the meat and keep it warm; strain the liquid into a small pan. If desired, add some chicken stock. Place it on the stovetop and bring it to a boil.
- Mix 1-2 tablespoons of cornstarch with 1-2 tablespoons of cold water in a small bowl; you should have a thick yet pourable paste. Whisk the paste (you might not need it all – it depends on how much liquid you have) into the sauce and let it bubble shortly while whisking continuously.
- The sauce should be slightly thicker but not too thick.
No, you shouldn’t. I cook a lot of meat from frozen, but not in the slow cooker or crockpot. This kitchen gadget needs too long to defrost and then safely cook meat, and the risk of food poisoning increases.
High: 3 hours.
Low: 6 hours.
I prefer to cook them on high.
It’s almost impossible when using a slow cooker. After the cooking time is up, check them; the meat should be super tender. If it’s not, cook them for a little longer, then check again.
Refrigerate in an airtight container for 3-4 days.
Freeze for up to 3 months and defrost in the fridge.
Reheat in the microwave or the oven.
How to serve them?
Serve the slow cooker lamb chops immediately drizzled with a few tablespoons of strained cooking juice. See above if you would like to make a thicker gravy.
We love lamb with roast potatoes and green beans. Try our Oven-Roasted Potato Wedges, Polenta Roast Potatoes, the Cast-Iron Skillet Potatoes, French-Style Green Beans, or Romanian Green Beans with Garlic.
You could also serve the crock pot lamb chops with Green Peas with Butter, Buttered Leeks, Pan Fried Asparagus and Potatoes, Cauliflower and Potato Mash, Rich Truffle Mashed Potatoes, Garlic Smashed Potatoes, Sauteed Sweet Potatoes, or Creamy Spinach Potato Mash.
Make a traditional mint sauce, Fresh Mint Chimichurri, or Easy Yogurt Mint Sauce.
More lamb recipes for Easter
Slow Cooker Lamb Chops (Crock Pot)
- Slow cooker or crockpot
- 5-6 lamb chops 2 lbs/ 900 g Note 1
- 3 teaspoons lamb seasoning Note 2
- 1 large onion
- 3 garlic cloves
- 5-6 juniper berries
- 2 sprigs rosemary or ½ teaspoon dried rosemary
- Slice the onion and place the slices in the slow cooker. Chop or grate the garlic and scatter about half of it over the onions. Add the juniper berries and one sprig of rosemary (or all dried rosemary).1 large onion + 3 garlic cloves + 5-6 juniper berries + 2 sprigs rosemary/ ½ teaspoon dried rosemary
- Season: Dry the lamb chops with a paper towel and rub them well with the seasoning. Arrange the chops on the onions and scatter the remaining garlic on top.5 lamb chops + 3 teaspoon lamb seasoning
- Slow-cook the lamb chops for 3 hours on high or 6 hours on low.
- Serve with the onions and drizzle with strained cooking juices. You can also make gravy (Note 3).
- Lamb loin chops or lamb shoulder chops.
- Seasoning: You can use our Homemade Lamb Seasoning, about 3 teaspoons or more if needed. Otherwise, you can use your favorite lamb seasoning or generously season the lamb chops with a mix of 1 teaspoon salt (sea or Kosher salt), ½ teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon granulated sugar, ½ teaspoon dried oregano, and ¼ teaspoon dried mint (if you have it).
- Gravy: Strain the cooking liquid into a small pan. Add some chicken stock if you want more sauce (about ¼ - ½ cup/ 60 - 125 ml). Place it on the stovetop and bring it to a boil. Mix 1-2 tablespoons of cornstarch with 1-2 tablespoons of water in a small bowl; you should have a thick yet pourable paste. Whisk the paste (you might not need it all – it depends on how much liquid you have) into the sauce and let it bubble shortly while whisking continuously. The sauce should be slightly thicker but not too thick.
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