Tender Crock Pot Mississippi Lamb Chops (Print Version)

Crock Pot Mississippi Lamb Chops: get fall-off-the-bone tender, flavorful lamb. My easy slow cooker recipe brings Southern comfort to your weeknight table.

# 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
Dietary: Gluten-Free (check mixes), Dairy-Optional (butter)

# Ingredients:

→ Main Stars

01 - 1.5-2 lbs lamb chops (bone-in shoulder or boneless leg chops)
02 - 2 tbsp olive oil (for searing)

→ Flavor Foundation

03 - 1/2 cup (1 stick) unsalted butter
04 - 1 packet (1 oz) ranch seasoning mix
05 - 1 packet (1 oz) au jus gravy mix
06 - 5-6 whole pepperoncini peppers (and 2 tbsp juice)
07 - 4-6 cloves garlic, minced

# Instructions:

01 - First things first, get those lamb chops nicely seared. I heat a little oil in a heavy skillet over medium-high heat until it shimmers. Then, I sear the chops for about 2-3 minutes per side until they're beautifully browned. This step isn't just for looks; it locks in flavor and creates a lovely crust. I always make sure my pan is hot enough; otherwise, they just steam, and nobody wants that. This is where I almost always get a little grease splatter, so stand back!
02 - Once seared, carefully transfer the lamb chops to your slow cooker. I try to arrange them in a single layer if possible, or at least not too crowded. This helps them cook evenly. If you’ve got a smaller slow cooker, you might need to stack them a bit, which is fine, but just know the cooking time might vary slightly. Don't forget any delicious browned bits from the pan!
03 - Now for the good stuff! Sprinkle the ranch seasoning mix and the au jus gravy mix evenly over the lamb chops. Then, tuck in the whole pepperoncini peppers and the minced garlic around and on top of the chops. I usually pour a couple of tablespoons of the pepperoncini juice in too; it really boosts that tangy flavor. Oh, and I always make sure to get the seasoning *on* the chops, not just around them.
04 - Slice your unsalted butter into a few pats and place them directly on top of the seasoned lamb chops. As it cooks, this butter will melt down and combine with the seasonings and juices to create the most incredible, rich sauce. I once tried to just throw a whole stick in, and it took forever to melt evenly, so slicing it really helps things along.
05 - Cover your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the <strong>Crock Pot Mississippi Lamb Chops</strong> are fall-off-the-bone tender. Honestly, I find low and slow is always the way to go for the most succulent results. You'll know they're ready when a fork easily pulls the meat apart. The smell filling your kitchen at this point is just heavenly, I swear.
06 - Once cooked, remove the <strong>Crock Pot Mississippi Lamb Chops</strong> from the slow cooker and shred the meat using two forks. Discard any bones. Stir the shredded lamb back into the rich, delicious sauce in the slow cooker. Give it a good mix to make sure every piece is coated in that amazing flavor. Taste and adjust seasonings if you need to; sometimes I add a pinch more black pepper. It should look incredibly inviting, smelling tangy and rich.

# Notes:

01 - Don't skip searing the lamb chops; it adds so much depth of flavor, I learned that the hard way. Use whole pepperoncini peppers and some of their brine for that signature tang; it’s key. Low and slow cooking truly makes these lamb chops incredibly tender, don't rush it!

# Equipment Needed:

01 - Slow cooker
02 - large skillet

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