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 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.
My favorite meat is beef, but I also really like lamb. I love lamb ribs and lamb shanks. Roasted leg of lamb is wonderful, and the leftovers are great either reheated or cold. But these lamb shoulder chops are definitely one of the lamb recipes that I enjoy the most. I also consider them very easy to make.
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. In this recipe, I actually prefer garlic powder to fresh minced garlic. I feel that it coats the chops more evenly.
How to cook lamb shoulder chops
These chops are tough. So, just like any other tough cut of meat, they require low, slow cooking, which makes them ideal for your slow cooker. So you can’t quickly pan-fry them, for example. They really do need to be cooked low and slow.
The reward for your patience? Intensely flavorful, delightfully fatty, melt-in-your-mouth meat. So it’s totally worth it!
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.
How come you don’t add liquid to the pan?
There’s actually no need to add liquids to the crockpot 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.
What side dishes go with lamb shoulder chops?
You can 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 serves well in absorbing the yummy sauce. Cauliflower rice is another good option.
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 Diamond Crystal 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.