Tender Crock Pot Mississippi Lamb Chops: A Weeknight Treat (Print Version)

Slow-cooked, tender Easy Crock Pot Mississippi Lamb Chops with savory sauce. Perfect for busy weeknights, minimal effort, maximum flavor!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 6-8 Hours minutes
Total Time: 21 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American (Southern-inspired)
Dietary: Gluten-free (check packet labels)

# Ingredients:

→ Lamb & Base

01 - 1 tbsp olive oil
02 - 4-6 lamb shoulder chops (about 2-2.5 lbs total)
03 - 1.5 cups beef broth (low sodium preferred)

→ Flavor Powerhouses

04 - 1 (1 oz) packet ranch seasoning mix
05 - 1 (0.6 oz) packet au jus gravy mix
06 - 1/2 cup pepperoncini peppers, plus 2 tbsp brine

→ Seasoning & Thickener

07 - 4 tbsp unsalted butter, cut into pats
08 - Salt and freshly ground black pepper, to taste

→ Optional Extras

09 - 1 tbsp cornstarch (for thickening sauce)
10 - 1 tbsp cold water (for cornstarch slurry)

# Instructions:

01 - First things first, get those lamb chops seasoned with a good pinch of salt and pepper. Now, heat a tablespoon of oil in a large skillet over medium-high heat. Once it’s shimmering, sear the lamb chops for about 2-3 minutes per side until they’re beautifully browned. This step is non-negotiable, folks! It locks in flavor and creates a gorgeous crust. I always make sure the pan is hot enough; otherwise, they just steam, and nobody wants steamed lamb, right? Transfer the seared <span class="keyphrase">Crock Pot Mississippi Lamb Chops</span> to your slow cooker.
02 - Don't clean that skillet yet! Add the beef broth to the hot skillet, scraping up all those delicious browned bits from the bottom with a wooden spoon. This is called deglazing, and it adds so much flavor to your sauce base. Let it simmer for a minute, then pour this flavorful broth over the lamb chops in the slow cooker. I used to skip this, thinking it was extra work, but honestly, it makes the sauce so much richer. Learn from my mistakes!
03 - Now for the magic! Sprinkle the ranch seasoning packet and the au jus gravy mix packet directly over the lamb chops. Don't stir it in just yet; let it sit on top. Then, scatter the unsalted butter pieces over everything. Finally, tuck the pepperoncini peppers around the lamb, and pour in a generous splash of their brine. I always add a little extra brine, because I love that tangy kick. The aromas starting to mingle at this point are just incredible, trust me!
04 - Put the lid on your slow cooker. Set it to low for 6-8 hours, or high for 3-4 hours. And then, you wait! The smell that will fill your kitchen is honestly one of the best parts of making these <span class="keyphrase">Easy Crock Pot Mississippi Lamb Chops</span>. Resist the urge to peek too much; every time you lift the lid, heat escapes, and it adds to the cooking time. I'm so guilty of this, but I'm getting better!
05 - Once the lamb is fall-apart tender, carefully remove the chops from the slow cooker and set them aside. If you prefer a thicker gravy, you can whisk a tablespoon of cornstarch mixed with a tablespoon of cold water into the hot liquid in the slow cooker. Cook on high for another 15-20 minutes, stirring occasionally, until the sauce thickens to your liking. I usually do this because I love a good thick gravy over mashed potatoes!
06 - Shred or gently slice the tender lamb chops. Return them to the slow cooker with the thickened sauce, or serve the sauce separately. Let the lamb rest for a few minutes to reabsorb all those juices – this is crucial for maximum tenderness! The final result should be incredibly succulent, savory, and slightly tangy lamb, falling right off the bone. It's pure comfort, I promise!

# Notes:

01 - Don't skip searing the lamb, honestly, it makes a huge difference in flavor development.
02 - Leftovers store beautifully in an airtight container for up to 3 days; the sauce just gets richer.
03 - No ranch packet? A mix of onion powder, garlic powder, dill, and parsley works, I've tried it!
04 - Serve these Mississippi Lamb Chops over creamy mashed potatoes to catch all that amazing gravy.

# Equipment Needed:

01 - Large skillet
02 - slow cooker (6-quart or larger)
03 - wooden spoon
04 - whisk (optional)

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 5-10g
Protein: 40-50g

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