Slow cooker lamb shoulder chops are so tender and delicious. After cooking, reduce the cooking juices on the stove top and serve the lamb chops with this tasty sauce.
I’ve been making these slow cooker lamb shoulder 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.
How to cook lamb shoulder chops
Lamb shoulder 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.
What to serve with lamb shoulder chops?
Is this a healthy recipe?
Current dietary advice is to limit red meat. But fresh unprocessed meat, including lamb, is very nutritious.
As long as one doesn’t overindulge, or have a specific issue that requires them to limit saturated fat (which is generally not harmful), I believe that red meat does have a place in a healthy diet.
What about leftovers?
Leftovers shoulder chops keep well in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave, covered, before serving.
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 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.