Slow Cooker Lamb Shoulder Chops

When properly cooked, lamb shoulder chops are tender and delicious. I cook them in the slow cooker and then briefly broil them to brown the fat.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 465kcal

In a small bowl, combine the kosher salt, black pepper, garlic powder, cumin, and dried rosemary.
Place the chops in a 6-quart slow cooker in three layers of two chops. Sprinkle each layer with a third of the spice mixture.
Cover and cook on LOW for 6 hours.
Remove the chops to a foil-lined baking sheet, arranging them on the baking sheet in a single layer. Set the oven to broil on high (500°F) and position an oven rack 4 inches below the broiling element.
Carefully strain the cooking juices from the slow cooker pan into a heatproof glass jar or measuring cup. You can skim the fat layer from the top with a spoon if you wish.
Briefly broil the chops to brown and crisp up the fat for 1-2 minutes. Keep an eye on them so that they don't burn.
Transfer the chops to dinner plates. Serve them, if desired, with small bowls of the strained cooking juices for dipping.

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
If your chops are relatively small, so that six of them weigh a total of 3 pounds, you can cook them on low for just five hours. They'll be amazing after six hours but so tender that they'll fall apart.
There’s no need to add liquids to the slow cooker pan. The meat will release juices as it cooks.
I prefer garlic powder to fresh minced garlic in this recipe. It coats the chops more evenly.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months. Thaw them overnight in the fridge before reheating.