Description
Transform thick-cut, bone-in lamb chops into a succulent, fall-off-the-bone meal with this easy slow-cooker recipe. Braised in a rich, herb-infused chicken broth with aromatic garlic and rosemary, this dish is a perfect nutrient-dense main course for busy weeknights. The low-temperature cooking method ensures the meat remains incredibly tender, making it an excellent comfort food choice that pairs beautifully with roasted vegetables or mashed potatoes.
Ingredients
4 thick-cut, bone-in lamb chops
1.5 cups low-sodium chicken broth
4 cloves garlic, minced
1 tsp dried rosemary
1 tsp onion powder
2 tbsp cornstarch mixed with 2 tbsp water
Instructions
Season all sides of the lamb chops with salt, black pepper, and onion powder.
Arrange the chops in the base of a 6-quart slow cooker in a single layer.
Combine chicken broth, minced garlic, and rosemary in a small bowl.
Pour the broth mixture over the lamb chops.
Cover and cook on Low for 6 hours.
Remove the chops carefully with tongs and let them rest on a warm plate.
Whisk the cornstarch slurry into the remaining liquid in the slow cooker.
Set to High for 10 minutes to thicken the gravy, then serve over the lamb.
Notes
Ensure lamb chops are bone-in to maximize the depth of the gravy. If the gravy is too thin after 10 minutes, add a bit more cornstarch slurry. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 370
- Category: Dinner
- Method: Slow Braising
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 chop with gravy
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 34g
- Cholesterol: 110mg