Slow Cooker Lamb Shoulder Chops
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
6 servings
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Calories
465 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Lamb Shoulder Chops
Description
This recipe starts by seasoning large bone-in lamb shoulder chops with a blend of kosher salt, black pepper, garlic powder, cumin, and dried rosemary. They are layered in a slow cooker without added liquid, as the meat releases its own juices during low heat cooking. After six hours on low, the chops become tender enough to fall apart, yet retain structure. A brief broil crisps the fat, enhancing the texture and flavor. The cooking liquids are strained and can be served as a light dipping sauce, emphasizing the meat's rich taste.
The spice blend complements the lamb's natural flavors, and the slow cooking method breaks down connective tissues for tenderness. The broiling step adds a desirable crisp finish to the fat which contrasts the soft meat inside.
This dish works well served simply with the cooking juices alongside, making it a hearty main course. The method requires minimal hands-on time, making it suitable for leisurely weekend cooking or meal prepping.
Adjust salt amounts if using different kosher salt brands to avoid over-seasoning. Leftover lamb chops can be refrigerated for several days or frozen for longer storage. Reheat gently to preserve tender texture.
Ingredients
- 1 teaspoon kosher salt see notes below, Diamond Crystal brand
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon rosemary dried
- 6 lamb shoulder chops large, bone-in; 4 pounds total weight
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
- Use Diamond Crystal kosher salt or reduce salt quantity by half with other brands like Morton to maintain correct seasoning.
- For smaller chops totaling about 3 pounds, reduce slow cooker time to 5 hours on low to prevent overcooking.
- No additional liquid is needed as the meat releases sufficient juices during slow cooking.
- Garlic powder coats chops better than fresh garlic, providing even flavor.
- Store leftovers airtight in the fridge for up to 4 days or freeze for 3 months; thaw overnight before reheating gently in the microwave at half power.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 1lamb shoulder chop | |
| Calories | 465kcal | 23% |
| Carbohydrates | 0.1g | 0% |
| Protein | 38g | 76% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Sodium | 660mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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