Slow cooked lamb chops garnished with fresh herbs and vegetables

Tender & Healthy Slow-Cooked Lamb Chops

Name: Tender & Healthy Slow-Cooked Lamb Chops
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 pieces Lamb chops (preferably bone-in) - choose chops with a good balance of meat and fat for flavor; 2 tbsp Olive oil (extra virgin if possible, for best flavor); 4 pieces Garlic cloves (fresh, peeled); 3 sprigs Fresh rosemary sprigs (aromatic herb to enhance flavor); 3 sprigs Fresh thyme sprigs (adds savory note); 1 tsp Salt (preferably sea salt); 0.5 tsp Black pepper (freshly ground); 2 pieces Carrots (peeled and chopped); 1 piece Onions (medium, sliced); 1 cup Low-sodium beef or vegetable broth (for moisture and flavor)

Home Page / Slow Cooker Recipes / How to Slow Cook Lamb

easy

4 hour

Nutritional value per serving

Calories350kcal

Carbs5gram

Fat20gram

Protein30gram

Ingredients

Quantity

Lamb chops (preferably bone-in) - choose chops with a good balance of meat and fat for flavor4 pieces
Olive oil (extra virgin if possible, for best flavor)2 tbsp
Garlic cloves (fresh, peeled)4 pieces
Fresh rosemary sprigs (aromatic herb to enhance flavor)3 sprigs
Fresh thyme sprigs (adds savory note)3 sprigs
Salt (preferably sea salt)1 tsp
Black pepper (freshly ground)0.5 tsp
Carrots (peeled and chopped)2 pieces
Onions (medium, sliced)1 piece
Low-sodium beef or vegetable broth (for moisture and flavor)1 cup

This slow-cooked lamb chops recipe brings out the rich, tender flavors of lamb with minimal fuss, perfect for home cooks of any skill level. Using simple ingredients and slow cooking method ensures a juicy, melt-in-mouth texture that’s both healthy and satisfying. Lamb is a great source of protein, and cooking it slowly at low temperatures helps retain nutrients while reducing fat. The total cost of ingredients is approximately $18, €16, £14, or ₹1500. Each serving contains about 350 kcal, making it suitable for a balanced diet. The recipe's complexity is easy and requires about 4 hours active and passive cooking combined.

Preparation instructions

Prepare Lamb Chops and Vegetables

1Wash your hands thoroughly before handling meat. Pat lamb chops dry with paper towels to ensure even browning. Season both sides of the lamb chops with salt and freshly ground black pepper. Peel and chop the carrots, and slice the onion. Peel garlic cloves and lightly crush them to release flavor. This preparation will maximize flavor during slow cooking.

Sear Lamb Chops

2Heat olive oil in a heavy-bottomed pan over medium-high heat. When hot, add lamb chops and sear each side for 2-3 minutes until golden brown. Avoid overcrowding the pan to ensure proper searing. This step locks in juices and adds a rich flavor to the meat. Remove the chops and set aside.

Add Vegetables and Herbs

3In the same pan, add sliced onions, chopped carrots, and crushed garlic cloves. Sauté for about 5 minutes until edges begin to soften. Place the fresh rosemary and thyme sprigs on top. This base will infuse the lamb with wonderful aroma and taste.

Transfer to Slow Cooker and Add Broth

4Transfer the sautéed vegetables and herbs to your slow cooker. Place the seared lamb chops on top. Pour the beef or vegetable broth over everything to keep the meat moist during cooking. Ensure the liquid covers the bottom but does not submerge the chops completely.

Slow Cook Lamb Chops

5Set your slow cooker to LOW and cook for 3.5 to 4 hours. Check at 3 hours for tenderness. The lamb is done when it reaches an internal temperature of at least 63°C (145°F) for medium-rare or 70°C (160°F) for medium. Use a meat thermometer inserted into the thickest part of the chop, avoiding the bone. Rest the meat for 5-10 minutes after cooking before serving to allow juices to redistribute.

Cooking Tips

-Use a meat thermometer to ensure lamb reaches safe internal temperature; this prevents undercooking or overcooking.

-Avoid cross-contamination by using separate cutting boards and utensils for raw meat and vegetables.

-If you prefer a richer sauce, remove the lamb chops after cooking and reduce the cooking liquid on the stove until slightly thickened.

-For a quicker version, you can use a pressure cooker or Instant Pot on the meat/stew setting for about 45 minutes.

Equipment Needed

Heavy-bottomed skillet or frying pan
Slow cooker
Meat thermometer
Cutting board
Chef’s knife
Tongs or spatula
Measuring cups and spoons

Grocery Shopping List

[ ] Lamb chops (4 pieces) — $15 (Choose chops with marbling, fresh and pink color)
[ ] Olive oil (2 tbsp) — $1 (Use extra virgin for flavor)
[ ] Garlic cloves (4 pieces) — $0.50 (Fresh and firm)
[ ] Fresh rosemary (3 sprigs) — $0.75 (Aromatic and green)
[ ] Fresh thyme (3 sprigs) — $0.75 (Bright green leaves)
[ ] Carrots (2 pieces) — $0.60 (Firm and orange)
[ ] Onion (1 medium) — $0.50 (Dry skin, heavy for size)
[ ] Low-sodium beef or vegetable broth (1 cup) — $1.00 (Check sodium content)

Total Approximate Cost: $19.10

FAQ

How do I know when the lamb chops are fully cooked and safe to eat?

Use a meat thermometer to check the internal temperature. It should be at least 63°C (145°F) for medium-rare or 70°C (160°F) for medium. Always let the meat rest before serving.