I still remember the first time I stumbled upon Ree Drummond's crockpot lamb chops recipe. My kitchen was a beautiful mess, and dinner felt like this huge hurdle every night. Lamb always seemed so fancy, a "special occasion" kind of meat, but the promise of tender, fall-off-the-bone goodness from a slow cooker? That sounded like pure magic, honestly. I was skeptical, but desperate. This recipe became my secret weapon for reclaiming dinner, and my sanity, one delicious bite at a time. It's truly comforting.
One time, I was trying to brown the lamb chops, completely distracted by a toddler emergency (you know the drill!). I accidentally left them a little too long, and for a split second, I thought I'd ruined dinner before it even started. Panic! But you know what? Those slightly-too-browned bits actually added this incredible depth of flavor to the sauce. It was an "oops" moment that turned into a happy accident, proving that sometimes, kitchen chaos can lead to delicious discoveries!
Slow Cooker Lamb Chops: The Ingredients
- Lamb Shoulder Chops (4-6, about 2 lbs): These are the star, obviously! I always look for chops with a good amount of marbling, that fat renders down into pure flavor in the slow cooker. Don't worry about them being too thick, the long, slow cook makes them incredibly tender.
- Yellow Onion (1 large, chopped): The unsung hero! Onions provide a sweet, aromatic base for the sauce. Honestly, I always chop mine a bit chunky because I love how they almost melt into the gravy, adding body and a subtle sweetness.
- garlic (4-6 cloves, minced): More garlic is always better, right? I'm a garlic fiend, so I usually go for six cloves. It adds that pungent, warm depth that complements the lamb beautifully. Fresh over dried, always, if you can swing it!
- All-Purpose Flour (1/4 cup): This is crucial for thickening our lovely sauce. I've tried cornstarch in a pinch, and it works, kinda, but flour gives it that classic, velvety gravy texture I crave. Don't skip browning the lamb with the flour!
- Beef Broth (2 cups): The liquid backbone of our rich sauce. I prefer low-sodium so I can control the saltiness myself. I once used chicken broth because it was all I had, and it was fine, but beef broth really gives that robust, savory foundation that just sings with lamb.
- Worcestershire Sauce (2 tablespoons): This is my secret weapon for adding umami and a little tang. It just makes everything taste more complex and savory. I honestly forgot it once, and the sauce felt... flatter. Never again!
- Dried Rosemary (1 teaspoon): Rosemary and lamb are a match made in culinary heaven. It brings that earthy, slightly piney aroma that instantly signals "comfort food." I've tried fresh, and it's great, but dried holds up so well in the slow cooker.
- Dried Thyme (1 teaspoon): Another classic herb that pairs perfectly with lamb. Thyme adds a delicate, earthy, and slightly minty note. I often just eyeball it, pouring a little extra because I love the fragrance it gives off as it simmers.
- Bay Leaf (1): Just one! It adds a subtle, almost medicinal, but very comforting aroma to the sauce. It's one of those background players that you don't really notice until it's missing. Remember to fish it out before serving!
- Salt and Black Pepper (to taste): Essential for seasoning every layer. I'm generous with the pepper, especially fresh cracked. Seasoning the lamb before browning and then adjusting the sauce at the end makes all the difference.
How to Make Slow Cooker Lamb Chops
- Prep Your Chops & Get Searing:
- First things first, pat those lamb chops super dry with paper towels! This helps them get a beautiful sear. Season them generously all over with salt and pepper, then dredge each chop lightly in the all-purpose flour, shaking off any excess. In a large skillet over medium-high heat, add a tablespoon or two of olive oil. Once shimmering, sear the lamb chops in batches for about 2-3 minutes per side until they're nicely browned. Don't overcrowd the pan, you want a good crust, not steamed lamb! This browning step, honestly, is where all the deep flavor begins. I've definitely tried to skip it on a super busy night, and trust me, the difference is huge.
- Build the Flavor Base:
- Once your lamb chops are browned, transfer them directly to your slow cooker insert. Now, back to that same skillet (don't clean it, those browned bits are flavor gold!), reduce the heat to medium. Add your chopped yellow onion and cook, stirring occasionally, until it starts to soften and turn translucent, about 5-7 minutes. You'll smell that sweet aroma filling your kitchen, it's just wonderful. Then, toss in the minced garlic and cook for another minute until fragrant. Oh, and I almost always burn the garlic if I walk away here, so stay close!
- Whip Up the Sauce:
- To the skillet with the onions and garlic, pour in the beef broth. Make sure to scrape up all those delicious browned bits from the bottom of the pan that's called 'deglazing,' and it's pure magic for flavor! Stir in the Worcestershire sauce, dried rosemary, dried thyme, and the bay leaf. Give it a good stir, making sure everything is well combined. Bring the mixture to a gentle simmer for a minute or two, just to let those flavors start to meld. The smell at this stage is just heavenly, a promise of the deliciousness to come.
- Combine and Cook Low & Slow:
- Carefully pour this aromatic sauce mixture over the browned lamb chops in your slow cooker. Make sure the chops are mostly submerged in the liquid. If they aren't quite covered, you can add a splash more beef broth. Now, pop the lid on your slow cooker and set it to LOW for 6-8 hours, or on HIGH for 3-4 hours. I honestly always go for the low setting if I have time, it just makes the lamb unbelievably tender, practically falling off the bone with a gentle nudge. This is where the magic really happens, slow and steady wins the race!
- Check for Tenderness & Adjust Seasoning:
- Once the cooking time is up, the lamb chops should be incredibly tender you should be able to easily pull the meat away from the bone with a fork. Carefully remove the bay leaf from the sauce, you don't want to bite into that! Give the sauce a taste and adjust the seasonings if needed. Sometimes I add a little more salt or pepper, or even a tiny splash of Worcestershire if I want an extra umami kick. Don't be shy about tasting and tweaking, it's your kitchen, after all!
- Serve and Savor Your Slow Cooker Lamb Chops:
- Now for the best part! Ladle those tender slow cooker lamb chops and plenty of the rich, savory sauce over your favorite sides. I usually go for creamy mashed potatoes, but egg noodles or even a bed of fluffy rice are fantastic too. If you have some fresh parsley on hand, a sprinkle of chopped parsley adds a lovely pop of color and freshness, making the dish look extra special. Take a moment to just breathe in that incredible aroma before you dig in, it's honestly one of my favorite kitchen smells.
There's something so satisfying about seeing those lamb chops transform from simple cuts of meat into something so utterly tender and flavorful. It reminds me of those quiet evenings when dinner just worked, even when everything else felt chaotic. This recipe honestly feels like a warm hug, a reminder that good food doesn't have to be complicated to be deeply satisfying.
Slow Cooker Lamb Chops Substitutions
I've definitely played around with this slow cooker lamb chops recipe over the years, mostly out of necessity when my pantry was looking a little bare! For the lamb, if shoulder chops aren't available, you could use lamb shanks or even a boneless lamb roast cut into large chunks. Just adjust the cooking time as needed until it's fall-apart tender. I tried beef stew meat once, and it worked... kinda. It wasn't lamb, obviously, but it was still a rich, comforting stew! If you don't have beef broth, chicken broth will work in a pinch, but the flavor won't be quite as robust it'll be lighter. No Worcestershire? A dash of soy sauce or even balsamic vinegar can add a similar depth of umami, though the flavor profile will shift slightly. For the herbs, feel free to swap dried rosemary and thyme for fresh if you have them, just use about three times the amount of fresh herbs compared to dried. I've also experimented with adding a splash of red wine to the sauce for an extra layer of richness, which is fantastic if you're feeling fancy.
Serving Suggestions
This tender slow cooker lamb chops dish is such a chameleon, it pairs beautifully with so many things! For me, a big scoop of creamy mashed potatoes is non-negotiable. The potatoes soak up all that incredible, savory gravy, and honestly, it's just pure bliss. But if you're not a potato person, buttered egg noodles are another fantastic choice, or even a simple bed of fluffy white rice. To round out the meal, I always love a bright, green vegetable on the side steamed green beans with a knob of butter, or some roasted asparagus, really cut through the richness. And for a truly cozy night, this dish and a good rom-com? Yes please. If I'm feeling extra, a glass of a hearty red wine, like a Cabernet Sauvignon or a Merlot, just takes the whole experience up a notch. It's comfort food that feels special enough for guests, but easy enough for a Tuesday night.
Cultural Backstory
While this particular slow cooker lamb chops recipe is often associated with the wonderful, homey cooking style of The Pioneer Woman, Ree Drummond, the concept of slow-cooked lamb in a rich, herb-infused sauce has roots in countless cuisines around the world. Lamb has been a staple meat for centuries, especially in Mediterranean, Middle Eastern, and many European cultures, often prepared slowly to tenderize tougher cuts and maximize flavor. Think Irish stew, Greek kleftiko, or even Moroccan tagines all celebrate the magic of low-and-slow cooking. This version, with its familiar American pantry ingredients like Worcestershire sauce, takes that ancient tradition and makes it utterly approachable for the modern home cook. For me, discovering this recipe felt like tapping into that universal comfort of a long-simmered meal, a connection to generations of cooks who understood the simple pleasure of transforming humble ingredients into something truly extraordinary.
Honestly, this slow cooker lamb chops recipe has saved dinner more times than I can count. It's not just a meal, it’s a memory-maker, a little bit of comfort in a chaotic world. The way the house smells as it simmers, the tender meat falling off the bone it’s just pure magic. I really hope you give it a try and make your own delicious kitchen memories. Don't forget to tell me how it goes!
Frequently Asked Questions
- → Can I use boneless lamb for these slow cooker lamb chops?
Absolutely! If you're using boneless lamb, just make sure to cut it into similar-sized chunks (about 2-inch pieces) so they cook evenly. The cooking time might be slightly shorter, so check for tenderness a bit earlier, around 5-6 hours on low. I've done it, and it works wonderfully!
- → What if I don't have a slow cooker?
No slow cooker? No problem! You can totally make these tender lamb chops in a Dutch oven. Follow the same searing and sauce-building steps, then cover the Dutch oven tightly and bake in the oven at 300°F (150°C) for about 2.5 to 3.5 hours, or until the lamb is fall-apart tender. I've had great success with this method too!
- → Can I add vegetables directly to the slow cooker?
Yes, you definitely can! Root vegetables like chopped carrots, potatoes, or even parsnips are fantastic additions. I usually add them about 2-3 hours before the end of the cooking time so they don't turn to mush. They soak up all that delicious sauce, making it a truly one-pot meal. It's a lifesaver on busy nights!
- → How do I thicken the sauce more if it's too thin?
If your sauce for the slow cooker lamb chops is too thin at the end, don't worry! Just whisk together a tablespoon of cornstarch with a tablespoon of cold water to make a slurry. Stir this into the hot sauce in the slow cooker, turn it to high, and cook for another 15-30 minutes until it thickens to your liking. I've had to do this more than once, it happens!
- → Can I prepare the ingredients ahead of time?
Totally! This is a meal-prep dream. You can chop your onion and mince your garlic the day before. You can even mix all your dry seasonings together in a small bowl. Store them in separate airtight containers in the fridge, and then you're just a quick sear and dump away from dinner. It makes weeknights so much less stressful, honestly!