Lamb Shoulder Chops

Slow cooker Lamb Shoulder Chops

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.
Course Main Course
Cuisine American
Keyword lamb
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 servings
Calories 465kcal
Author Vered DeLeeuw


  • 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.


Serving: 1lamb shoulder chop | Calories: 465kcal | Carbohydrates: 0.1g | Protein: 38g | Fat: 33g | Saturated Fat: 14g | Sodium: 660mg