Tender Slow Cooker Honey Garlic Lamb Chops (Print Version)

Make tender Slow Cooker Honey Garlic Lamb Chops with ease. This recipe promises fall-off-the-bone flavor and minimal fuss for busy weeknights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours 30 Minutes minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Fusion
Dietary: Gluten-Free Adaptable

# Ingredients:

→ Main Stars

01 - 2 lbs lamb chops (shoulder or loin, bone-in or boneless)
02 - 1 cup chicken broth (low-sodium)

→ Sweet & Savory Sauce

03 - 1/2 cup honey
04 - 1/2 cup low-sodium soy sauce
05 - 6 cloves garlic, minced (about 2 tbsp)
06 - 1 tbsp fresh ginger, grated
07 - 2 tbsp apple cider vinegar

→ Thickener & Finishing Touches

08 - 2 tbsp cornstarch (mixed with 2 tbsp cold water for slurry)
09 - 1 tsp sesame oil
10 - 2 green onions, sliced (for garnish)
11 - 1 tbsp sesame seeds (for garnish)

# Instructions:

01 - Alright, first things first! Get a big skillet screaming hot over medium-high heat with a little oil. We're not cooking these lamb chops through, just giving them a beautiful, golden-brown crust. This step, honestly, adds so much depth of flavor to your lamb chops. Don't crowd the pan; work in batches if you need to, giving each side a couple of minutes until it’s perfectly browned. You'll smell that lovely caramelized aroma, a hint of the deliciousness to come. Once seared, transfer those beauties to your slow cooker.
02 - Now for the magic sauce! In a medium bowl, whisk together the chicken broth, honey, soy sauce, minced garlic, grated ginger, and apple cider vinegar. Make sure everything is really well combined. This is the heart of our Slow Cooker Honey Garlic Lamb Chops, so take a moment to savor the scent—that sweet and savory mix is just divine. I once forgot the ginger here, and the sauce felt a little flat, so don't be like me! Give it a good whisk until it's smooth and inviting, then pour it right over the seared lamb chops in the slow cooker.
03 - Cover your slow cooker and let it do its thing! Cook on low for 6-8 hours, or on high for 3-4 hours. You're aiming for lamb chops that are fall-off-the-bone tender. Seriously, you should be able to shred them with a fork. The smell filling your kitchen will be incredible—a warm, sweet, garlicky perfume. Don't peek too much; every time you lift that lid, you lose a little heat and extend the cooking time. Just trust the process, it works!
04 - Once the lamb is tender, carefully remove the chops from the slow cooker and set them aside. Now, for that luscious, glossy sauce! In a small bowl, whisk together the cornstarch with a tablespoon or two of cold water until it's a smooth slurry. Pour this into the liquid in the slow cooker, stir it well, and cook on high for another 20-30 minutes, or until the sauce has thickened to your liking. It should coat the back of a spoon. This step is crucial for those perfect Slow Cooker Honey Garlic Lamb Chops, giving them that restaurant-quality glaze.
05 - Now, grab two forks and gently shred the lamb chops right there on your cutting board. They should practically fall apart. If you prefer them as whole chops, that's fine too, but I love the shredded texture for soaking up all that amazing sauce. Return the shredded lamb (or whole chops) to the slow cooker, tossing gently to coat everything in that thickened honey garlic sauce. This is where all the flavors truly meld, making every bite of this dish a dream.
06 - Time to dish it up! Drizzle with a tiny bit of sesame oil for an extra layer of nutty aroma. Sprinkle generously with fresh green onions and sesame seeds. The vibrant green and toasted seeds add such a beautiful contrast and a lovely little crunch. I always serve these lamb chops over fluffy rice, but they're amazing with noodles or even just a simple side of steamed greens. Take a deep breath and enjoy the masterpiece you've created!

# Notes:

01 - Don't skip searing the lamb chops; it adds a foundational layer of flavor you won't get otherwise.
02 - Always make a cornstarch slurry with *cold* water to avoid lumps in your sauce, I learned this the hard way!
03 - Taste the sauce before thickening and adjust honey or soy sauce to your preference; my palate loves a little extra tang.
04 - Serving these over jasmine rice is a game-changer for soaking up all that delicious sauce.

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - large skillet
03 - whisk
04 - measuring cups
05 - measuring spoons

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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