Slow Cooker Lamb Shoulder Chops

Name: Slow Cooker Lamb Shoulder Chops
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 servings
Ingredients: 1 teaspoon Diamond Crystal kosher salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon cumin; ½ teaspoon dried rosemary; 6 lamb shoulder chops

User Reviews

5.0

120 reviews

Excellent

Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings
6 servings
Calories
465 kcal
Course
Main Course
Cuisine
American

Slow Cooker Lamb Shoulder Chops

Winston Campbell

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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.

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Ingredients

Servings

1 teaspoon Diamond Crystal kosher salt see notes below
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon dried rosemary
6 lamb shoulder chops large, bone-in; 4 pounds total weight

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Instructions

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.

Notes

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.