Tender Slow-Cooked Rosemary Lamb Chops
Nutritional value per serving
Calories350kcal
Carbs3gram
Fat22gram
Protein28gram
Ingredients
- Lamb chops, bone-in (choose fresh or frozen, look for pink-red color, firm texture)800 g
- Fresh rosemary sprigs (fragrant, should be green and fresh, avoid wilted)3 sprigs
- Garlic cloves (fresh, firm, unblemished)4 cloves
- Onion (medium-sized, yellow or white, firm, no spots)1 piece
- Olive oil (extra virgin preferred for flavor)2 tbsp
- Beef or vegetable broth (low sodium recommended)250 ml
- Salt (kosher or sea salt preferred)1 tsp
- Black pepper (freshly ground)1 tsp
This easy slow-cooked rosemary lamb chops recipe guarantees tender, juicy, and flavorful lamb perfect for everyday meals or special occasions. The lamb is slow-cooked with garlic, onions, and fresh rosemary to infuse rich aromas and create melt-in-your-mouth texture. This recipe uses common ingredients and simple kitchen equipment, ideal for home cooks of all skill levels. Total ingredient cost is approximately $15 / €14 / £12 / ₹1200, and the dish contains about 350 calories per serving. It suits a low-carb diet, has medium difficulty due to slow cooking steps, and takes around 3 hours total to prepare and cook, mostly hands-off cooking time.
Preparation instructions
Prepare Ingredients
1Peel and thinly slice the onion. Peel and crush the garlic cloves. Remove rosemary leaves from two sprigs and chop finely; keep one sprig whole for garnish.
Season Lamb Chops
2Pat lamb chops dry with paper towels to remove excess moisture. Rub chops with salt, pepper, half the chopped rosemary, and a tablespoon of olive oil. This will enhance flavor and create a nice crust.
Sear Lamb Chops
3Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the lamb chops and sear each side for 2-3 minutes until browned. This seals in juices and adds flavor. Remove chops and set aside.
Sauté Onions and Garlic
4In the same skillet, reduce heat to medium, add sliced onions and crushed garlic. Sauté for 5 minutes until softened and translucent, stirring occasionally to avoid burning.
Slow Cook Lamb
5Transfer the onions and garlic to a slow cooker or heavy pot. Place lamb chops on top. Add broth, whole rosemary sprig, and cover. Cook on low heat for 2 to 2.5 hours until lamb is tender and reaches an internal temperature of 63°C (145°F) for medium-rare, or 70°C (160°F) for medium-well. Use a meat thermometer inserted into the thickest part of the chop avoiding the bone to check.
Rest and Serve
6Remove lamb chops from the cooker and let rest for 5 minutes before serving. This allows juices to redistribute. Discard the whole rosemary sprig from the cooking liquid. Serve lamb chops topped with cooked onions and a sprinkle of fresh rosemary leaves.
Cooking Tips
1To avoid cross-contamination, always use separate cutting boards and utensils for raw meat and vegetables.
2Use a meat thermometer to ensure lamb reaches a safe internal temperature; lamb should be at least 63°C (145°F) with a rest period for safety.
3If you do not have a slow cooker, cook on the stovetop in a covered pot over very low heat for about 2 hours, checking occasionally to avoid drying out.
4Substitute fresh rosemary with 1 tsp dried rosemary if fresh is unavailable, but use less as dried herbs are more concentrated.
Equipment needed
- Large skillet or frying pan
- Slow cooker or heavy pot with lid
- Meat thermometer
- Cooking utensils (spatula, tongs)
- Cutting board and knife
- Measuring spoons and cups
Grocery Shopping List
- [ ] 800 g lamb chops (fresh, firm, pinkish meat) - approx. $12
- [ ] Fresh rosemary sprigs (choose vibrant, green sprigs) - approx. $1
- [ ] Garlic cloves (firm, fresh) - approx. $0.50
- [ ] 1 medium onion (yellow or white, firm) - approx. $0.30
- [ ] Olive oil (extra virgin for best flavor) - approx. $1 for quantity needed
- [ ] Beef or vegetable broth, low sodium (250 ml) - approx. $0.80
- [ ] Salt and black pepper (to taste) - pantry staples
Tip: Select lamb chops with a good amount of marbling for tenderness and flavor.
FAQ
Can I use dried rosemary instead of fresh?
Yes, you can use 1 teaspoon of dried rosemary instead of fresh. Add it with the broth to infuse flavor.
How do I know when the lamb is fully cooked?
Use a meat thermometer to check the internal temperature. For medium-rare, it should reach 63°C (145°F), and for medium-well, 70°C (160°F). Let it rest for 5 minutes after cooking.
Can I slow cook lamb chops in the oven instead of a slow cooker?
Yes, you can cover the lamb with broth and cook in a preheated oven at 160°C (320°F) for about 2 hours until tender.