Slow Cooker Lamb Shoulder Chops

Jump to Recipe

When properly cooked, lamb shoulder chops are tender and delicious. I cook them in the slow cooker and then briefly broil them to brown the fat. Served with the cooking juices for dipping, they make for a hearty, satisfying meal!

Lamb shoulder chops are served on a white plate with a garnish of rosemary.

I love beef, but I also enjoy lamb and cook it often. I often make recipes such as lamb steak, lamb ribs, and lamb shanks. These chops are one of the lamb recipes I enjoy most. They are flavorful and melt-in-your-mouth tender. They are also easy to make, and the leftovers are just as good as the freshly cooked chops.

Ingredients

You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Bone-in lamb shoulder chops: I use six large chops. Their total weight, when raw, should be about 4 pounds.

To season: Kosher salt, black pepper, garlic powder, ground cumin, and dried rosemary. I prefer garlic powder to fresh minced garlic in this recipe. It coats the chops more evenly.

Variations

The best way to vary this recipe is to experiment with different spices. I sometimes add a generous pinch of onion powder and smoked paprika.

If you like spicy food, add a pinch of cayenne, ¼ teaspoon of red pepper flakes, or ½ teaspoon of chili powder.

Instructions

These chops are a tough cut of meat with a large amount of connective tissue. Just like any other tough cut of meat (such as beef heart, beef tongue, or beef cheeks), they require low, slow cooking.

This makes them ideal for your slow cooker. You can't quickly pan-fry or grill them. They really do need to be cooked low and slow. The reward for your patience: Intensely flavorful, delightfully fatty, melt-in-your-mouth meat.

The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps:

Combine the kosher salt, black pepper, garlic powder, cumin, and dried rosemary.

Place the chops in your slow cooker in three layers of two chops. Sprinkle each layer with a third of the spice mixture. Cover and cook them on LOW for 6 hours.

This is what the chops look like when they're fully cooked. As you can see, at this point, they need to be browned:

The chops are ready in the slow cooker pan.

Remove the chops to a foil-lined baking sheet. Set the oven to broil. Carefully strain the cooking juices from the slow cooker pan into a heatproof glass jar or measuring cup. You can skim the fat layer from the top with a spoon.

Briefly broil the chops to brown and crisp up the fat for 1-2 minutes. Keep an eye on them so they don't burn. Transfer the chops to dinner plates. Serve them, if desired, with small bowls of the strained cooking juices for dipping.

The chops are served on a plate, garnished with rosemary leaves.

Expert Tip

Adding liquids to the slow cooker pan is unnecessary, although adding ¼ cup of water or broth is fine.

The meat will release liquids as it cooks, and too much liquid in the pan could result in boiled rather than braised meat.

Recipe FAQs

What's the best way to cook these chops?

Like other tough cuts of meat, they can't be cooked quickly. You need to cook them low and slow. That's why the slow cooker is so perfect for them. It creates the perfect cooking environment for tenderizing their meat.

Why are my chops tough?

Perhaps because you tried to cook them quickly. They're too tough for a quick sear or grilling. You need to slow-cook them for several hours to ensure they come out nice and tender.

What do these chops taste like?

They have the typical, distinct flavor of lamb meat. However, it's milder than lamb meat that you cook quickly, such as lamb steak. The prolonged cooking not only tenderizes them but also makes them taste milder.

Serving Suggestions

You can serve these tasty chops with any side dish you like! They are very versatile. I often serve them with one of the following:

Storing Leftovers

You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months. Thaw them overnight in the fridge before reheating.

Lamb shoulder chops served on a white plate.

More Lamb Recipes

Sign up for weekly meal ideas, cooking tips, and real food recipes straight to your inbox! We won't send you spam. Unsubscribe at any time.

Recipe Card

5 from 40 votes

Save this Recipe Print Recipe

When properly cooked, lamb shoulder chops are tender and delicious. I cook them in the slow cooker and then briefly broil them to brown the fat.

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: American

Servings: servings

Calories: 465kcal

Author: Vered DeLeeuw

Video

Ingredients

▢ 1 teaspoon Diamond Crystal kosher salt - see notes below
▢ ½ teaspoon black pepper
▢ ½ teaspoon garlic powder
▢ ½ teaspoon cumin
▢ ½ teaspoon dried rosemary
▢ 6 lamb shoulder chops - large, bone-in; 4 pounds total weight

Instructions

In a small bowl, combine the kosher salt, black pepper, garlic powder, cumin, and dried rosemary.
Place the chops in a 6-quart slow cooker in three layers of two chops. Sprinkle each layer with a third of the spice mixture.
Cover and cook on LOW for 6 hours.
Remove the chops to a foil-lined baking sheet, arranging them on the baking sheet in a single layer. Set the oven to broil on high (500°F) and position an oven rack 4 inches below the broiling element.
Carefully strain the cooking juices from the slow cooker pan into a heatproof glass jar or measuring cup. You can skim the fat layer from the top with a spoon if you wish.
Briefly broil the chops to brown and crisp up the fat for 1-2 minutes. Keep an eye on them so that they don't burn.
Transfer the chops to dinner plates. Serve them, if desired, with small bowls of the strained cooking juices for dipping.

Notes

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
If your chops are relatively small, so that six of them weigh a total of 3 pounds, you can cook them on low for just five hours. They'll be amazing after six hours but so tender that they'll fall apart.
There’s no need to add liquids to the slow cooker pan. The meat will release juices as it cooks.
I prefer garlic powder to fresh minced garlic in this recipe. It coats the chops more evenly.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months. Thaw them overnight in the fridge before reheating.

Nutrition per Serving

Save this Recipe!

We'll email this recipe to you, so you can come back to it later!

We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.

Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Lamb Shoulder Chops

Ingredients

Variations

Instructions

Expert Tip

Recipe FAQs

Serving Suggestions

Storing Leftovers

More Lamb Recipes

Recipe Card