Slow Cooker Honey Garlic Lamb Chops: So Tender! (Print Version)
Slow Cooker Honey Garlic Lamb Chops deliver fall-off-the-bone tenderness with a sticky, sweet-savory glaze. An easy, comforting meal for any night!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Fusion
Dietary: Gluten-Free (use tamari), Dairy-Free
# Ingredients:
→ Main Ingredients
01 -
4-6 lamb shoulder chops (about 2 lbs total)
→ Honey Garlic Glaze
02 -
1/2 cup low-sodium soy sauce (or tamari for GF)
03 -
1/2 cup honey
04 -
1/4 cup rice vinegar
05 -
2 tbsp fresh ginger, grated
06 -
6 cloves garlic, minced (or more, honestly!)
→ Aromatics & Seasoning
07 -
1 tbsp olive oil (for searing)
08 -
1 tbsp cornstarch
09 -
2 tbsp cold water (for slurry)
→ Finishing Touches
10 -
1 tsp sesame oil
11 -
2 green onions, thinly sliced
12 -
1 tbsp sesame seeds
# Instructions:
01 -
Okay, first things first, sear those lamb chops! Heat a little oil in a skillet over medium-high heat. You want them beautifully browned on all sides, about 2-3 minutes per side. This isn't just for looks, hon; it locks in flavor and creates those delicious little bits at the bottom of the pan that add so much depth to your sauce. Honestly, this is where I always get impatient, but don't rush it! Transfer them to your slow cooker once they're nicely seared.
02 -
Now for the magic! In a medium bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and rice vinegar. Give it a good, enthusiastic whisk until everything is combined. You should get a lovely, fragrant mixture. Pour this glorious sauce right over the browned lamb chops in the slow cooker. Make sure each chop gets a good coating; you want all that flavor to seep in.
03 -
Pop the lid on your slow cooker. Set it to low for 6-8 hours, or high for 3-4 hours. I usually go for low if I’m out all day, but high works perfectly if you’re short on time. What you're aiming for is fall-off-the-bone tenderness, where the meat practically melts when you touch it. The aroma filling your kitchen during this step is just *chef's kiss*!
04 -
Once your lamb chops are tender, carefully remove them from the slow cooker and set them aside. There'll be a good amount of delicious liquid left. In a small bowl, whisk together cornstarch with a couple tablespoons of cold water to make a slurry. Pour this into the slow cooker, stir it in well, and let it cook on high for another 15-20 minutes, or until the sauce has thickened to a luscious, sticky glaze. Keep an eye on it!
05 -
Gently return the cooked lamb chops to the slow cooker, coating them in that gorgeous, thickened honey garlic glaze. I like to let them sit in the sauce for another 5-10 minutes on warm, just to really soak up all that sticky goodness. This is where the flavors really come together and the lamb gets that beautiful shine. Honestly, my mouth starts watering just thinking about this step.
06 -
Time to make it pretty! Drizzle with a little sesame oil – remember, at the end for flavor! – and sprinkle generously with sliced green onions and a handful of sesame seeds. The fresh green onions add a lovely crunch and brightness, while the sesame seeds give a little nutty texture. Serve your Slow Cooker Honey Garlic Lamb Chops hot with your favorite sides. It’s always a winner, trust me.
# Notes:
01 -
That initial browning step? Don't skip it, honestly. It adds so much flavor depth, a mistake I made once and regretted.
02 -
Always make a cornstarch slurry with cold water first; I learned the hard way about lumpy sauce!
03 -
Adding sesame oil at the very end preserves its delicate flavor, something I messed up early on.
04 -
Serve over fluffy jasmine rice to soak up all that incredible sticky sauce - it’s a must!
# Equipment Needed:
01 -
Slow cooker (6-quart recommended)
02 -
large skillet
03 -
whisk
04 -
measuring cups & spoons
# Nutrition (Per Serving):
Calories: 450-550 kcal
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g