Tender Lamb Crockpot Chops: Effortless Dinner (Print Version)
Lamb Crockpot Chops cooked slow for fall-off-the-bone tenderness. An easy weeknight meal with rich flavor and minimal fuss.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Gluten-Free (check broth)
# Ingredients:
→ Main Players
01 -
Lamb Chops (shoulder or loin)
02 -
Baby Potatoes
03 -
Carrots
→ Flavor Foundation
04 -
Beef Broth
05 -
Onion (yellow or white)
06 -
Garlic
→ Seasonings & Spices
07 -
Dried Rosemary
08 -
Dried Thyme
09 -
Salt and Black Pepper
→ Finishing Touches
10 -
Olive Oil
11 -
Cornstarch (optional)
12 -
Fresh Parsley (optional)
# Instructions:
01 -
Okay, this step is crucial, please don't skip it! Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season your Lamb Crockpot Chops generously with salt and pepper. Once the oil is shimmering, carefully place the chops in the hot pan, searing for about 2-3 minutes per side until they're beautifully browned. This creates a flavor bomb, honestly. I always get a little messy here, splattering oil, but it’s worth it for that deep, rich taste. Transfer the seared chops to your crockpot.
02 -
In the same skillet (don't clean it, those browned bits are flavor!), add the chopped onion and cook for 3-5 minutes until it starts to soften. Then, toss in the minced garlic, rosemary, and thyme, stirring for just about 30 seconds until fragrant. You'll smell it, that incredible aroma filling your kitchen – that's when you know you're doing it right! I once burned the garlic here, and the whole dish tasted a bit off, so keep an eye on it! Pour this aromatic mixture over the Lamb Crockpot Chops in the slow cooker.
03 -
Now, scatter the baby potatoes and carrots around the lamb chops in the crockpot. Pour the beef broth over everything. Make sure the liquid covers most of the ingredients, but not completely submerging the lamb chops if they are thick. I like to nestle everything in there, making sure the veggies are getting a good soak in the broth. This is where the magic really starts to happen, creating that tender goodness.
04 -
Cover your crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. My personal preference is always low and slow; it gives the Lamb Crockpot Chops that incredible, fall-off-the-bone tenderness and allows the flavors to truly meld. Honestly, resist the urge to peek too often! Every time you lift the lid, heat escapes, and it adds to the cooking time. I've learned that the hard way, trust me.
05 -
Once the lamb is super tender, carefully remove the chops and veggies from the crockpot and set aside. If you want a thicker sauce, you can make a quick slurry. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this into the liquid in the crockpot, then turn the heat to high for another 15-20 minutes, stirring occasionally, until the sauce thickens to your liking. This step really takes the sauce for these Lamb Crockpot Chops to the next level.
06 -
Return the Lamb Crockpot Chops and veggies to the crockpot, or arrange them on a serving platter. Ladle that rich, savory sauce over everything. Garnish with some fresh parsley if you're feeling fancy (or just have it on hand!). The lamb should be so tender it practically falls apart with a fork. The smell is honestly intoxicating. This is the moment you realize all that patience was worth it. Dig in!