Easy Crockpot Lamb Chops: Tender, Fall-Off-The-Bone (Print Version)

Easy Crockpot Lamb Chops deliver tender, flavorful lamb without fuss. Just set it and forget it for a comforting meal you'll adore.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 21 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Main Star

01 - 4-6 lamb chops (shoulder or loin, bone-in preferred)
02 - 1 tbsp olive oil (for searing, optional)

→ Aromatic Foundation

03 - 1 large yellow onion, roughly chopped
04 - 4-5 cloves garlic, minced
05 - 1 tsp dried rosemary
06 - 1 tsp dried thyme
07 - 1 tbsp Worcestershire sauce

→ Liquid Gold & Tang

08 - 2 cups low-sodium beef broth
09 - 1 (14.5 oz) can diced tomatoes, drained

→ Seasoning Staples

10 - Salt, to taste
11 - Freshly ground black pepper, to taste

# Instructions:

01 - First things first, pat those lamb chops super dry with paper towels. Honestly, this step is crucial for getting any sort of sear later, if you choose to do it. I like to season them generously with salt and pepper on both sides right away. Sometimes, I even let them sit for about 15 minutes while I chop the veggies. This is where I always make sure they're ready to go, no last-minute scrambling!
02 - Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once it’s shimmering, sear the lamb chops for about 2-3 minutes per side until they’re nicely browned. This step really locks in the flavor and gives the Easy Crockpot Lamb Chops a beautiful crust. I've skipped this when I'm in a rush, and while still good, that seared crust adds so much extra depth! Don't overcrowd the pan, work in batches if you need to.
03 - Once seared (or not!), transfer the lamb chops to your slow cooker. Now, in the same skillet (don't clean it, those browned bits are flavor!), add a little more oil if needed, then toss in your chopped onions. Sauté them until they're soft and fragrant, about 5-7 minutes. Then, add the minced garlic and cook for another minute until you can really smell that amazing aroma – but don't let it burn, that's a mistake I've made before!
04 - Pour the beef broth, diced tomatoes (drained!), Worcestershire sauce, and dried herbs into the skillet with the onions and garlic. Bring it all to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it bubble for just a minute or two.
05 - Carefully pour the simmering sauce mixture over the lamb chops in the crockpot. Make sure the chops are mostly submerged. Cover your slow cooker and set it on low for 6-8 hours, or on high for 3-4 hours. Honestly, the low and slow method yields the most tender, fall-off-the-bone results, so if you have the time, go for it! I often peek in after a few hours, just because the smell is so enticing.
06 - Once the cooking time is up, the lamb should be incredibly tender. I like to carefully remove the chops and then give the sauce a final taste test, adjusting salt and pepper if needed. Sometimes I even thicken the sauce slightly with a cornstarch slurry if it's too thin. Garnish with fresh parsley if you're feeling fancy, and serve hot! The final result should be a rich, savory aroma that just screams comfort.

# Notes:

01 - Personal cooking tip: Don't skip patting the lamb dry, it makes a surprising difference for flavor.
02 - Storage advice: Leftovers are amazing! Store with sauce in an airtight container for up to 3-4 days in the fridge.
03 - Substitution tip: No beef broth? Vegetable broth works, but the depth of flavor will be slightly different.
04 - Serving suggestion: Always pair with creamy mashed potatoes to soak up all that incredible sauce!

# Equipment Needed:

01 - Slow cooker (Crockpot)
02 - Large skillet
03 - Measuring cups and spoons
04 - Cutting board
05 - Sharp knife

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 15g
Protein: 35g

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