Slow-cooked lamb chops served with rich brown gravy in a white dish

Tender Slow-Cooked Lamb Chops with Rich Homemade Gravy

Name: Tender Slow-Cooked Lamb Chops with Rich Homemade Gravy
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4
Cuisine: British
Ingredients: 4 pieces Lamb chops (bone-in, about 2 cm thick); 2 tbsp Olive oil (for searing); 1 piece Onion (large, finely chopped); 3 pieces Garlic cloves (minced); 1 piece Carrot (medium, chopped); 1 piece Celery stalk (chopped); 500 ml Beef or lamb stock; 100 ml Red wine (optional); 1 tbsp Tomato paste; 1 tbsp Fresh rosemary (chopped); to taste n/a Salt; to taste n/a Black pepper (freshly ground); 2 tbsp Flour (for gravy thickening)

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

medium

3 hour

Nutritional value per serving

Calories420kcal

Carbs5gram

Fat28gram

Protein35gram

Ingredients

Quantity

Lamb chops (bone-in, about 2 cm thick)4 pieces
Olive oil (for searing)2 tbsp
Onion (large, finely chopped)1 piece
Garlic cloves (minced)3 pieces
Carrot (medium, chopped)1 piece
Celery stalk (chopped)1 piece
Beef or lamb stock500 ml
Red wine (optional)100 ml
Tomato paste1 tbsp
Fresh rosemary (chopped)1 tbsp
Saltto taste n/a
Black pepper (freshly ground)to taste n/a
Flour (for gravy thickening)2 tbsp

This slow-cooked lamb chop recipe delivers tender, juicy meat infused with delicious flavors, paired perfectly with a rich and savory homemade gravy. Using common ingredients and straightforward techniques, this dish is ideal for anyone looking to enjoy a comforting meal without complex cooking methods. The slow cooking ensures the lamb becomes tender and flavorful, easily falling off the bone. Total ingredient cost roughly $18 / €16 / £14 / ₹1,500. Each serving contains approximately 420 kcal. This recipe is gluten-free (verify gravy ingredients for gluten content) and suits a medium difficulty level with a total cooking time of 3 hours and 30 minutes, primarily due to slow cooking. Safety is a priority: ensure lamb reaches an internal temperature of at least 63°C (145°F) for medium-rare or 70°C (160°F) for medium doneness.

Preparation instructions

Prepare and season lamb chops

1Pat lamb chops dry with paper towels to ensure good searing. Season both sides generously with salt and black pepper. This enhances flavor and helps form a good crust during searing.

Sear the lamb chops

2Heat olive oil in a heavy-bottomed pan over medium-high heat. When hot, add lamb chops and sear for 2-3 minutes per side until nicely browned. This locks in juices and adds depth of flavor. Remove chops and set aside.

Sauté vegetables

3In the same pan, add chopped onion, carrot, and celery. Cook for about 5 minutes over medium heat until vegetables soften. Add minced garlic and cook 1 more minute until fragrant.

Deglaze pan and add liquids

4Pour in red wine (if using) to deglaze the pan, scraping up browned bits for flavor. Let it reduce slightly for 2 minutes. Add tomato paste, stock, and rosemary, stirring to combine.

Slow cook the lamb

5Return lamb chops to the pan, cover with a lid, reduce heat to low, and simmer gently for 2 to 2.5 hours until lamb is tender and easily pulls away from the bone. Ensure a gentle simmer to avoid toughening the meat.

Check internal temperature

6Using a meat thermometer, ensure lamb chops have reached at least 63°C (145°F) for medium-rare or 70°C (160°F) for medium. This ensures the meat is safe to eat.

Prepare gravy

7Remove lamb chops and keep warm. Strain the cooking liquid into a saucepan, discarding solids. Whisk flour into a small amount of cold water to make a slurry, then slowly stir into the liquid over medium heat. Cook, whisking, until gravy thickens (about 5 minutes). Season to taste with salt and pepper.

Serve

8Serve the tender lamb chops hot, topped with the homemade gravy and accompanied by your favorite sides such as mashed potatoes or steamed vegetables.

Cooking Tips

1For even more flavor, marinate the lamb chops overnight in olive oil, garlic, and rosemary.

2Use a heavy pan like cast iron for better searing results.

3If you don’t have a meat thermometer, check for doneness by ensuring the meat is tender and easily pulls away from the bone.

4To avoid cross-contamination, use separate utensils and cutting boards for raw lamb and other ingredients.

5Store leftover lamb and gravy in airtight containers in the fridge and consume within 2 days.

Equipment Needed

Heavy-bottomed skillet or frying pan
Oven-safe pot with lid or Dutch oven
Meat thermometer
Wooden spoon
Whisk
Strainer
Cutting board and sharp knife

Grocery Shopping List

[ ] Lamb chops (4 bone-in, about 2 cm thick) ~ $12 Tip: Choose chops that are firm, pinkish-red with white fat for best flavor.
[ ] Onion (1 large) ~ $0.50 Tip: Pick firm onions without soft spots or sprouts.
[ ] Garlic (3 cloves) ~ $0.30 Tip: Fresh, firm cloves with tight skin are best.
[ ] Carrot (1 medium) ~ $0.30 Tip: Choose firm, bright orange carrots without cracks.
[ ] Celery stalk (1) ~ $0.50 Tip: Look for crisp, bright green celery with moist ends.
[ ] Olive oil (2 tbsp) ~ $0.20 Tip: Use extra virgin for better flavor.
[ ] Beef or lamb stock (500 ml) ~ $2 Tip: Choose low sodium for better control over seasoning.
[ ] Red wine (optional, 100 ml) ~ $2 Tip: Use a dry red wine suitable for cooking.
[ ] Tomato paste (1 tbsp) ~ $0.30 Tip: Use a good quality paste for richer flavor.
[ ] Fresh rosemary (1 tbsp) ~ $1 Tip: Choose firm, fragrant sprigs.
[ ] Flour (2 tbsp) ~ $0.10 Tip: All-purpose flour works well as thickener.

Total Estimated Cost: $18.20

FAQ

Can I use a slow cooker for this recipe?

Yes, after searing the lamb chops and sautéing vegetables on the stovetop, you can transfer everything to a slow cooker and cook on low for 6-8 hours until tender.

How do I know when the lamb chops are fully cooked?

Use a meat thermometer to check the internal temperature. Lamb should reach at least 63°C (145°F) for medium-rare or 70°C (160°F) for medium to be safe and delicious.