Best Slow Cooked Lamb Chops Recipes

SLOW-COOKED LAMB CHOPS

Slow-Cooked Lamb Chops image

Chops are without a doubt the cut of lamb we like best. I usually simmer them on low for hours in a slow cooker. The aroma is irresistible, and they come out so tender they practically melt in your mouth! -Sandy McKenzie, Braham, Minnesota

Provided by Taste of Home

Categories Dinner

Time 4h10m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 medium onion, sliced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
8 lamb loin chops (about 1-3/4 pounds)
2 garlic cloves, minced

Steps:

Place onion in a 3-qt. slow cooker. Combine the oregano, thyme, garlic powder, salt and pepper; rub over the lamb chops. Place chops over onion. Top with garlic. Cover and cook on low for 4-6 hours or until the meat is tender.

Nutrition Facts : Calories 201 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 219mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

SLOW-COOKED LAMB CHOPS WITH WHITE WINE

Slow-Cooked Lamb Chops With White Wine image

Create this knock-out dish of slow-cooked lamb infused with a tempting trio of garlic, rosemary and wine.

Provided by English_Rose

Categories Lamb/Sheep

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons butter
2 tablespoons olive oil
8 garlic cloves, sliced
10 sprigs fresh rosemary or 10 sprigs fresh thyme
8 large lamb chops
salt and pepper
2 heads garlic, cut horizontally
3 cups dry white wine
2 tablespoons all-purpose flour

Steps:

Preheat the oven to 300°F
Melt 2 tablespoons of the butter and the oil together in an ovenproof frying pan. Add the garlic cloves and rosemary.
Season the lamb with salt and freshly ground black pepper and fry on both sides until brown, before transferring to a baking dish. Add the halved garlic heads.
Heat the wine in a small saucepan and pour over the lamb. Cover with foil and cook in the oven to for 1½ hours.
Remove the lamb and garlic halves from the pan and keep warm.
Strain the wine into a saucepan, squeezing the juices from the rosemary and garlic skins.
Combine the flour with the remaining butter. Heat the wine and juices and stir in the flour and butter mixture, a little at a time.
Cook until the sauce is smooth and thick. Adjust the seasoning as necessary and serve the lamb chops straight away with the sauce poured over.

Nutrition Facts : Calories 962.4, Fat 69.1, SaturatedFat 30.6, Cholesterol 171.1, Sodium 222.9, Carbohydrate 19.4, Fiber 0.9, Sugar 2.1, Protein 33.9

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »