6large bone-in lamb shoulder chops,4 lb. total weight
1teaspoonDiamond Crystal kosher salt
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.