Tender Lamb Crockpot Chops: Slow-Cooked Comfort (Print Version)

Discover tender Lamb Crockpot Chops, slow-cooked to perfection. This easy recipe brings rich flavor and warmth, perfect for a no-fuss dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Main Ingredients

01 - 2-3 lbs lamb loin chops (or shoulder chops)
02 - 1 large yellow onion, chopped
03 - 4-5 cloves garlic, minced
04 - 3-4 medium carrots, peeled and chopped
05 - 1.5 lbs Yukon Gold or red potatoes, quartered
06 - 3 cups low-sodium beef broth
07 - 2 tablespoons tomato paste

→ Flavor Boosters

08 - 1 teaspoon dried rosemary
09 - 1 teaspoon dried thyme
10 - Salt, to taste
11 - Black pepper, to taste

→ Kitchen Staples

12 - 2 tablespoons olive oil

→ Optional Garnish

13 - Fresh parsley, chopped (for serving)

# Instructions:

01 - Okay, first things first, we're going to sear those beautiful lamb chops. Pat them super dry with paper towels; this is key for a good crust! Season them generously with salt and pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once it’s shimmering, carefully place the chops in the pan, working in batches if you need to. Don't overcrowd the pan, or they won't brown properly! Sear for about 2-3 minutes per side until they're golden brown and smell absolutely amazing. This step locks in flavor and adds incredible depth to your Lamb Crockpot Chops. Trust me, don't skip it!
02 - Once the lamb is seared and set aside, add another splash of olive oil to the same skillet, if needed. Toss in your chopped yellow onion and cook until it starts to soften and turn translucent, about 5-7 minutes. Scrape up all those delicious brown bits from the bottom of the pan – that's pure flavor! Then, add your minced garlic and cook for just another minute until it’s fragrant. Be careful not to burn the garlic; it can turn bitter so quickly, and I’ve definitely made that mistake before. The kitchen should be smelling heavenly by now!
03 - Stir in the tomato paste, rosemary, and thyme into the skillet with the onions and garlic. Cook for about 2 minutes, stirring constantly. This step helps to deepen the flavor of the tomato paste and awaken the herbs. Pour in the beef broth, scraping the bottom of the pan to get every last bit of those browned crusty bits. Bring it to a gentle simmer, letting those flavors meld together for a couple of minutes. This liquid gold is going to be the heart of your Lamb Crockpot Chops sauce!
04 - Now for the easy part! Place the quartered potatoes and chopped carrots into the bottom of your slow cooker. Arrange the seared lamb chops on top of the vegetables. Pour the simmering broth mixture evenly over the lamb and veggies. Make sure everything is nestled in there nicely. I always take a moment to admire my handiwork here, knowing that in a few hours, this will be something truly special. Sometimes I forget to season the veggies directly, so give them a little sprinkle of salt and pepper before adding the liquid.
05 - Cover your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The cooking time can vary a bit depending on your crockpot, so keep an eye on it, but honestly, it’s pretty forgiving. You’re looking for the lamb to be fall-off-the-bone tender, and the vegetables soft. I usually give it a peek around the 5-hour mark if I'm on low, just to make sure everything's happy. The aroma filling your kitchen will be incredible, a real testament to patience!
06 - Once your Lamb Crockpot Chops are perfectly tender, carefully remove them from the slow cooker. Give the sauce a taste and adjust any seasonings if needed. Sometimes I like to mash a few potatoes right into the sauce to thicken it up a bit, which adds a lovely creaminess. Ladle the chops, vegetables, and plenty of that rich, savory sauce onto plates. It should look like a warm, inviting hug. Garnish with a little fresh parsley if you’re feeling fancy. Dig in, you've earned this deliciousness!

# Notes:

01 - Browning the lamb before slow cooking is an absolute game-changer for flavor; I learned this the hard way!
02 - Store leftovers in an airtight container for up to 3-4 days; it tastes even better the next day.
03 - No lamb chops? Lamb shoulder or stew meat works great, just adjust cooking time if needed.
04 - Serve with creamy mashed potatoes or crusty bread to soak up all that amazing sauce.

# Equipment Needed:

01 - Large skillet
02 - Slow cooker (crockpot)
03 - Measuring cups and spoons
04 - Chopping board
05 - Knife

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 40-50g

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