Tender Crock Pot Lamb Chops: Garlic & Rosemary (Print Version)
Crock Pot Lamb Chops, slow-cooked to fall-off-the-bone tenderness, make an easy, comforting meal. My simple recipe for busy weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 6-8 Hours minutes
Total Time: 21 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean-Inspired
Dietary: Gluten-Free (if using GF flour/broth)
# Ingredients:
→ Main Players
01 -
4 bone-in lamb chops (shoulder or loin)
02 -
1 large onion, chopped
→ Flavor Foundation
03 -
4-6 cloves garlic, minced
04 -
3 cups low-sodium beef broth
05 -
1 tbsp olive oil
→ Herb & Spice Blend
06 -
2 sprigs fresh rosemary
07 -
1 tsp dried oregano
08 -
Salt to taste
09 -
Black pepper to taste
→ Optional Extras
10 -
1 tbsp all-purpose flour (for thickening)
# Instructions:
01 -
First things first, let's get some color on those lamb chops! Heat the olive oil in a large skillet over medium-high heat. Once shimmering, sear the lamb chops for about 2-3 minutes per side until they're beautifully browned. This step isn't just for looks; it really locks in those savory flavors. Honestly, I used to skip this, thinking the slow cooker would do it all, but trust me, it’s worth the extra few minutes. You'll see, the aroma starting to fill the kitchen is a good sign!
02 -
Remove the seared lamb chops and set them aside. In the same skillet, add your chopped onion and cook until it softens and turns translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until it’s fragrant – oh, that smell! This is where the foundation for your delicious slow-cooked lamb really begins. Don't let the garlic burn, though; I've done that before, and it taints the whole dish, ugh.
03 -
Pour in about a quarter cup of the beef broth into the skillet, scraping up any browned bits from the bottom. Those bits are pure flavor, don't waste them! Stir in the dried oregano, salt, and black pepper. If you're using flour to thicken, whisk it in now until combined. This liquid will become the luscious sauce for your tender lamb.
04 -
Carefully place the seared lamb chops into your slow cooker. Pour the onion, garlic, and broth mixture evenly over the lamb. Tuck in the fresh rosemary sprigs amongst the chops. I like to make sure each chop gets a little bit of herb love. This is where the magic really starts to happen; just imagine all those flavors melding together for hours.
05 -
Cover your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The goal is fall-off-the-bone tenderness. Honestly, I prefer the low setting; it just gives the flavors more time to develop. I've been tempted to open it early, but resisting the urge is key! Let it do its thing. You'll know it's ready when the meat practically melts when you touch it. These slow-cooked lamb chops need their beauty sleep!
06 -
Once the lamb is tender, carefully remove the chops and sprigs of rosemary. Give the sauce a good stir. You can skim any excess fat if you like, but I usually leave a little for extra richness. Serve your beautiful Crock Pot Lamb Chops with your favorite sides. I usually spoon plenty of that amazing sauce over everything. The smell alone is enough to make your stomach growl!
# Notes:
01 -
Don't peek too much! That slow cooker needs its undisturbed time to work its magic.
02 -
Leftovers are even better the next day, honestly. Just make sure they cool down before popping them in the fridge.
03 -
If you don't have fresh rosemary, dried works, but use a bit less. I tried dried mint once, it was... interesting.
04 -
A sprinkle of fresh parsley at the end just brightens everything up, especially these rich lamb chops.
# Equipment Needed:
01 -
Large skillet
02 -
slow cooker (Crock Pot)
# Nutrition (Per Serving):
Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 8g
Protein: 45g