Slow Cooker Lamb Chops (Crock Pot)

4.50 from 2 votes

Delicious slow-cooker lamb chops, an easy 3-step recipe with less than 10 minutes of prep time. The result is meltingly tender chops.

Prep Time5

Cook Time3

Course: Beef, Pork and Lamb, Main Course

Cuisine: American

Servings: servings

Calories: 316kcal

Author: Adina

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.