Tender Crock Pot Mississippi Lamb Chops (Print Version)

Tender Crock Pot Mississippi Lamb Chops made easy. Rich, savory, and fall-off-the-bone delicious with simple ingredients for a stress-free weeknight meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 6-8 Hours minutes
Total Time: 21 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat, Dairy (optional for butter)

# Ingredients:

→ Main Event: Lamb Chops

01 - 2-3 lbs lamb loin chops or shoulder chops

→ Mississippi Magic: Flavor Core

02 - 1 packet (1 oz) dry ranch seasoning mix
03 - 1 packet (1 oz) dry au jus gravy mix
04 - 1/2 cup (1 stick) unsalted butter, cut into pats
05 - 1/2 cup pepperoncini peppers (whole or sliced), plus 2-3 tbsp juice

→ Pantry Staples: Foundation

06 - 1 cup beef broth

→ Finishing Touches: Garnish

07 - Fresh parsley, chopped (optional)

# Instructions:

01 - First things first, pat those lamb chops really dry with paper towels. Honestly, this step matters more than you think for a good sear later, even if it feels like extra work. A dry surface helps achieve that lovely golden-brown crust, locking in all those juices. I've skipped it before, and the browning just wasn't as glorious, leading to slightly less flavorful Crock Pot Mississippi Lamb Chops in the end. A little salt and pepper wouldn't hurt here either, just a pinch!
02 - Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, sear the lamb chops for about 2-3 minutes per side until they're nicely browned. This adds so much flavor, a little caramelization that really deepens the sauce later. I know, I know, another pan to wash, but trust me, it's worth it for these Mississippi Lamb Chops! You'll smell that amazing aroma filling your kitchen right away.
03 - Carefully transfer your seared (or unseared, no judgment!) lamb chops to your slow cooker. This is where the magic starts. Now, sprinkle both the dry ranch seasoning mix and the dry au jus gravy mix evenly over the lamb. Then, nestle the pepperoncini peppers around the chops and pour in their tangy juice. I usually spread the butter pats evenly over the top of the lamb and peppers. It all looks a bit messy, but trust the process!
04 - Pour the beef broth into the slow cooker, making sure it gets down into all the nooks and crannies. Secure the lid tightly. Set your slow cooker to LOW and cook for 6-8 hours, or on HIGH for 3-4 hours. The hardest part is waiting, honestly! The smell that starts wafting through your kitchen is just incredible. My kids always ask, "Is it the Crock Pot Mississippi Lamb Chops?!" and it always makes me smile.
05 - When the cooking time is up, open that lid – carefully, the steam is hot! The aroma... oh my goodness! The lamb should practically melt off the bone; it should be incredibly tender. Grab a couple of forks and gently pull the lamb apart right in the pot, shredding it into delicious, saucy pieces. Give everything a good stir to combine the lamb with all that rich, buttery, tangy sauce. You'll see the sauce has thickened beautifully.
06 - Now for the best part! Ladle generous portions of your saucy, tender Crock Pot Mississippi Lamb Chops onto plates. I love serving these with creamy mashed potatoes to soak up all that incredible sauce, or over a bed of fluffy rice. A side of steamed green beans or a simple salad balances the richness perfectly. If you're feeling fancy, sprinkle with some fresh chopped parsley. Dig in and savor every comforting bite!

# Notes:

01 - Always pat lamb dry before searing for a better crust and flavor.
02 - Store leftovers in an airtight container for 3-4 days; reheat gently on the stovetop.
03 - A packet of brown gravy mix can substitute for au jus in a pinch, but the flavor will differ slightly.
04 - Serve with creamy mashed potatoes to soak up every last drop of that amazing sauce!

# Equipment Needed:

01 - Slow cooker (Crock Pot)
02 - large skillet (optional
03 - for searing)
04 - tongs
05 - forks for shredding

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 35-45g
Total Carbohydrate: 10-15g
Protein: 30-40g

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