Ella Walter
Lamb chops are a delicious and tender meal that can be made in a crock pot. The slow-cooking method is ideal for making the meat tender and tasty. It is also a forgiving method of cooking, allowing for a hands-off approach. The lamb chops can be seasoned with garlic, oregano, thyme, salt, and pepper, and cooked with broth and vegetables. The key is to cook on low heat for 6-8 hours. The crock pot does all the work!
| Characteristics | Values |
|---|---|
| Ingredients | Lamb shoulder chops, kosher salt, black pepper, garlic powder, ground cumin, dried rosemary, onion powder, oregano, thyme, red wine, honey, mustard, lemon juice, tapioca starch, baby potatoes, sliced carrots, Kalamata olives, diced tomatoes, feta, beef broth |
| Preparation | Season lamb chops with salt, pepper, garlic powder, cumin, and dried rosemary; sear in a hot pan; cook in a slow cooker for 6-8 hours at a low temperature; broil briefly to brown the fat |
| Serving suggestions | Mashed potatoes, roasted vegetables, Greek-inspired salad |
| Storage | Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months |
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What You'll Learn
Seasoning and preparation
Seasoning and preparing lamb chops for the crock pot is a simple process. Firstly, decide on your seasonings of choice. A typical blend might include salt, black pepper, garlic powder, ground cumin, and dried rosemary. You could also add onion powder, oregano, thyme, honey, mustard, lemon juice, basil, and red pepper flakes. Alternatively, try a minty, fruity flavour with redcurrant jelly and mint sauce.
Once you have your seasonings, prepare the lamb chops by sprinkling or rubbing the spices over the meat. You can also dip the chops in a liquid mixture, such as a honey-mustard blend, to coat them. If you want to intensify the flavours and create a crisp exterior, sear the chops in a hot skillet before adding them to the crock pot.
You can also add liquids to the crock pot to enhance the flavours. While not necessary, adding a small amount of liquid can keep the meat moist. Try using broth, chicken or beef stock, red wine, or lamb stock. If you're adding vegetables, you may not need any extra liquid as the meat will release juices as it cooks.
For a Greek-inspired dish, add Kalamata olives, diced tomatoes, and crumbled feta in the last hour of cooking. Or, for a heartier meal, add baby potatoes and sliced carrots.
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Cooking time and temperature
The cooking time for lamb chops in a crock pot varies depending on the number of chops being cooked and the desired level of tenderness. It is recommended that 2 lamb chops be cooked on low heat for 4-6 hours or until tender. For 3 chops, 6 hours on low heat is suggested, while for 6 chops, the cooking time can be extended to 8 hours on low heat.
It is important to note that the crock pot's capacity should also be considered when determining the cooking time. For example, a 3-quart slow cooker may require a slightly shorter cooking time compared to a 6-quart slow cooker due to its smaller size.
The cooking temperature for lamb chops in a crock pot is consistently recommended as "low" across various sources. This aligns with the nature of slow cooking, which involves maintaining a low and consistent temperature over a prolonged period.
To achieve a deeper flavor and a slightly crisp exterior, you can sear the lamb chops in a hot skillet or pan before adding them to the crock pot. This additional step can enhance the overall taste and texture of the dish.
After cooking, it is suggested to broil the lamb chops briefly to brown the fat. This step adds a final touch of crispness and visual appeal to the dish.
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Browning and broiling
After slow cooking the lamb chops, broiling them briefly will brown the fat and add a crispy texture to the exterior. To broil the lamb chops, remove them from the slow cooker and place them in a single layer on a foil-lined baking sheet. Set the oven to broil at a high temperature, typically around 500°F, and position an oven rack about 4 inches below the broiling element. Broil the lamb chops for a short time, usually 2 minutes per side, or until the desired level of browning is achieved.
It is important to note that the broiling step should be done carefully as the high heat can quickly burn the meat. Adjust the broiling time as needed based on your oven's performance and the desired level of browning. Additionally, ensure that the lamb chops are not overcrowded on the baking sheet to allow for even cooking.
By combining browning and broiling techniques with slow cooking, you can create tender and flavourful lamb chops with a desirable texture and appearance. These additional steps complement the slow cooking process, resulting in a well-rounded and delicious lamb chop dish.
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Gravy and sauce
Lamb chops cooked in a crockpot can be served with gravy or sauce. The cooking juices can be strained and poured over the lamb chops. If you want a thicker gravy, add some chicken broth to the strained liquid and thicken the sauce with cornstarch and water slurry.
To make the gravy, first, remove the meat and keep it warm. Then, strain the cooking liquid into a small pan. If you want more sauce, add some chicken stock (about 1/4 to 1/2 cup or 60 to 125 ml). Place the pan on the stove and bring it to a boil. In a separate small bowl, mix 1-2 tablespoons of cornstarch with 1-2 tablespoons of cold water to form a thick yet pourable paste. Whisk the paste into the sauce and let it bubble for a short while, whisking continuously. The sauce should thicken slightly but not too much.
You can also make a red wine gravy by combining onion and red wine in the slow cooker. In a separate bowl, whisk together honey, mustard, lemon juice, garlic, thyme, rosemary, basil, salt, and pepper. Add tapioca starch and whisk until well combined. Let the mixture sit until it thickens, for at least 5 minutes. Dip the lamb chops in the honey-mustard mixture and massage until fully coated. Place the chops in a single layer over the red wine and onion mixture in the slow cooker and pour the remaining honey-mustard mixture on top.
Another option is to make a traditional mint sauce, Fresh Mint Chimichurri, or Easy Yogurt Mint Sauce.
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Storing and reheating
Lamb chops cooked in a crockpot can be stored in an airtight container in the refrigerator for up to three to four days. If you wish to keep them longer, you can freeze them for up to three months. Allow the chops to cool completely, then store them in a freezer-safe container.
To reheat the lamb chops, you can use a microwave, air fryer, oven, or a pan/skillet. If you're using a microwave, set the power to 50%. For the oven, preheat it to 300°F and place the lamb chops in a covered dish with the leftover juices for about 20 minutes. You can also place them in a skillet on the stove over medium-low heat, adding a splash of beef broth to prevent the meat from drying out.
It is recommended to bring frozen lamb chops to room temperature before reheating. If you're starting from frozen, you can thaw them overnight in the fridge or use cold water for faster defrosting.
When reheating lamb, it is important to ensure that it reaches a safe internal temperature of 165°F to kill off any pathogens. An external source of liquid is also beneficial to prevent the meat from drying out.
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Frequently asked questions
It takes 4-6 hours to cook lamb chops in a crockpot. However, some recipes suggest cooking the chops for up to 8 hours.
Lamb chops can be seasoned with salt, black pepper, garlic powder, oregano, thyme, rosemary, and cumin. Some recipes also suggest adding red wine, broth, and vegetables to the crockpot.
Set the oven to broil on high (500°F) and position an oven rack 4 inches below the broiling element.
