Slow cooker lamb shoulder chops are so tender and delicious. After cooking, reduce the cooking juices on the stovetop and serve the lamb chops with this tasty sauce.
I’ve been making these tender lamb chops quite often lately. They are really good! And surprisingly, even the Picky Eater agrees to eat them. Perhaps because they are so melt-in-your-mouth tender. She vehemently refuses lamb steak, for example.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty 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: 4 lb. total weight
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use. A teaspoon of kosher salt weighs less than a teaspoon of regular salt.
Spices: Garlic powder, ground cumin, and dried rosemary. Make sure they are fresh! A stale spice can easily ruin a dish.
How to cook lamb shoulder chops
These chops are tough. So they require low, slow cooking, which makes them ideal for your slow cooker. The reward for your patience? Intensely flavorful, delightfully fatty, melt-in-your-mouth meat.
There’s no need to add liquids to the slow cooker pan, although adding 1/4 cup water or broth is fine if you wish. But remember that the meat will release liquids as it cooks, and too much liquid in the pan could result in boiled rather than braised meat, which is not what you want.
The detailed instructions for making this recipe are included in the recipe card below. These are the basic steps:
Season. Place the chops in your slow cooker. Sprinkle them with the spices.
Cook. Cover and cook them on LOW for six hours.
Make the gravy. Strain the cooking juices, then simmer to reduce them into a rich gravy.
Broil. Briefly broil the chops to crisp up the fat, then serve them with the sauce.
What side dishes go with lamb shoulder chops?
Serve them with any side dish you like. They are very versatile. I often serve them with roasted asparagus or with green beans. They are also good with mashed cauliflower, which served well in absorbing the yummy sauce.
What about leftovers?
Leftovers should keep well in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave, covered, before serving.
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Slow cooker Lamb Shoulder Chops
- 6 large bone-in lamb shoulder chops, 4 lb. total weight
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon dried rosemary
- Place the lamb shoulder chops in your slow cooker. Sprinkle them with the spices. Cover.
- Cook 6 hours on LOW. There’s no need to add liquids. The meat will release liquids as it cooks.
- When the lamb chops are ready, transfer them to a rimmed broiler-safe baking sheet. Set the oven to warm (150 degrees F) and place the chops in the oven.
- Strain the cooking juices into a glass jar or measuring cup. Use a spoon to skim off the fat layer that rises to the top of the cooking juices, then transfer the cooking juices to a medium saucepan. Simmer over medium heat, whisking occasionally, until reduced into a rich sauce, about 10 minutes.
- Set the oven to broil. Briefly broil the chops, directly beneath the heat element, to crisp up the fat, 1-2 minutes. Keep an eye on them so that they don’t burn.
- Transfer the lamb chops to dinner plates. Ladle the sauce on top and serve.