Tender Crock Pot Lamb Chops: Effortless Dinner (Print Version)

Make tender Crock Pot Lamb Chops for an effortless, flavorful dinner. Set it and forget it for fall-off-the-bone deliciousness.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 24 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Gluten-Free, Dairy-Free

# Ingredients:

→ Main Ingredients

01 - 4-6 lamb shoulder chops (about 2-3 lbs total)
02 - 1 large yellow onion, chopped
03 - 4-5 cloves garlic, minced
04 - 2 cups beef broth (low sodium preferred)
05 - 1 (14.5 oz) can diced tomatoes, undrained

→ Flavor Boosters & Seasonings

06 - 1 tsp dried oregano
07 - 1/2 tsp dried rosemary
08 - 1 tsp smoked paprika
09 - 1 tbsp Worcestershire sauce
10 - Salt and freshly ground black pepper, to taste

→ Aromatics & Liquids

11 - 2 tbsp olive oil

→ Finishing Touches

12 - Fresh parsley, chopped (optional, for garnish)

# Instructions:

01 - First things first, get your skillet nice and hot over medium-high heat with a good glug of olive oil. Season those lamb chops generously with salt and pepper. This is where the magic starts! Sear them for about 2-3 minutes per side until they're beautifully browned. You're not cooking them through, just building that incredible flavor crust. Honestly, don't skip this; I did once, and the dish just wasn't the same. You'll see and smell that delicious caramelization happening!
02 - Once the chops are seared, set them aside. In the same skillet (don't clean it, those browned bits are flavor!), add your chopped onion and cook until it's softened and slightly translucent, about 5-7 minutes. Then, toss in the minced garlic and cook for another minute until you can really smell that amazing aroma. This is the foundation of your incredible sauce, so take your time here. I usually scrape up any bits from the bottom of the pan – that’s pure gold!
03 - Pour a little bit of the beef broth into the skillet, scraping up any delicious browned bits from the bottom. This is called deglazing, and it’s super important for flavor. Stir in the dried oregano, dried rosemary, and smoked paprika. Let it cook for about 30 seconds, just until the spices become fragrant. Oh, the smells filling your kitchen right now! It's a preview of the deliciousness to come, I promise.
04 - Now, transfer the onion and garlic mixture from the skillet into your slow cooker. Arrange the browned lamb chops on top. Pour in the remaining beef broth, the canned diced tomatoes (juices and all!), and a good splash of Worcestershire sauce. Give it a gentle stir to combine everything around the chops. Make sure the chops are mostly submerged in the liquid; this helps them get super tender.
05 - Put the lid on your slow cooker and let it do its thing! Cook on low for 4-5 hours or on high for 2.5-3.5 hours. I honestly prefer the low and slow method; it really lets the flavors meld and the lamb gets unbelievably tender, practically falling off the bone. Resist the urge to peek too often, I know it's hard, but every time you lift the lid, heat escapes and slows down the cooking process.
06 - Once the lamb chops are fork-tender, turn off the slow cooker. Let them rest in the sauce for about 10-15 minutes with the lid on. This allows the meat to relax and reabsorb some of those delicious juices. Before serving, taste the sauce and adjust seasonings if needed – maybe a little more salt or pepper. If you want, stir in some fresh chopped parsley for a bright finish. Then, dish out your amazing Crock Pot Lamb Chops!

# Notes:

01 - Always sear your lamb chops first; it makes a huge difference in flavor, trust me!
02 - Leftovers are fantastic; store them with the sauce in an airtight container for up to 3-4 days in the fridge.
03 - No fresh garlic? A teaspoon of garlic powder can work in a pinch, but fresh is always my go-to for depth.
04 - Serve these over creamy mashed potatoes to soak up all that incredible, savory sauce.

# Equipment Needed:

01 - Large skillet
02 - slow cooker (Crock-Pot)
03 - cutting board
04 - knife

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 15g
Protein: 35g

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