Slow Cooker Honey Garlic Lamb Chops: Tender, Sticky Goodness (Print Version)

Slow Cooker Honey Garlic Lamb Chops are fall-off-the-bone tender with a sticky, savory-sweet sauce. Easy prep for a delicious meal your family will adore!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Dairy-Free

# Ingredients:

→ Main Ingredients

01 - 2 lbs lamb loin chops (or shoulder chops)
02 - 1 tbsp olive oil
03 - 1 medium yellow onion, chopped

→ Sauce Essentials

04 - 1/2 cup honey
05 - 1/2 cup soy sauce (low-sodium if preferred)
06 - 1/4 cup rice vinegar
07 - 1/4 cup ketchup
08 - 4-6 cloves garlic, minced

→ Flavor Boosters

09 - 1 tbsp fresh ginger, grated
10 - 1/2 tsp red pepper flakes (or more, to taste)

→ Thickener & Garnish

11 - 2 tbsp cornstarch
12 - 2 tbsp cold water (for slurry)
13 - Fresh parsley, chopped (for garnish)

# Instructions:

01 - Alright, first things first, let's get those lamb chops looking gorgeous! 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. You're not cooking them through, just building flavor and getting that lovely crust. I always find this step makes my kitchen smell incredible, even before the slow cooker gets going. Don't overcrowd the pan, or they'll steam instead of sear, and we don't want that! I've made that mistake a few times, and it's just not the same.
02 - While your chops are searing, grab a medium bowl and whisk together the honey, soy sauce, rice vinegar, ketchup, minced garlic, grated ginger, and red pepper flakes. Give it a really good whisk until everything is well combined. This is the magic potion that's going to transform those chops! I always taste a tiny bit of the sauce at this stage, just to make sure it's balanced. Sometimes I add a touch more honey if I'm feeling extra sweet, or more flakes if I want a kick. It's your kitchen, play around a little!
03 - Once your lamb chops are beautifully seared, carefully transfer them to your slow cooker. Then, scatter the chopped yellow onion around and over the chops. Now, pour that glorious honey garlic sauce all over everything. Make sure those chops are nicely coated! I always try to arrange them in a single layer if possible, though sometimes with bigger chops, it's a bit of a Tetris game. Don't worry if it's not perfect; the slow cooker is pretty forgiving.
04 - Cover your slow cooker and set it to low for 6-8 hours, or on high for 3-4 hours. Honestly, I prefer the low and slow method; it makes the lamb incredibly tender, practically falling off the bone. You'll know it's ready when the lamb is fork-tender and smells absolutely divine. Resist the urge to peek too often, as that lets out all the heat! I've been guilty of opening it every hour, only to realize it just slows down the cooking process. Patience, my friend, patience!
05 - Once the lamb is cooked, carefully remove the chops from the slow cooker and set them aside. Skim any excess fat from the surface of the sauce if you want (I usually do, but you don't have to). In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour this slurry into the slow cooker with the sauce, whisking constantly. Turn the slow cooker to high, or transfer the sauce to a saucepan on the stovetop, and cook for about 10-15 minutes, until the sauce has thickened to your liking. It should be glossy and stick to the back of a spoon.
06 - Return the tender Slow Cooker Honey Garlic Lamb Chops to the thickened sauce, gently tossing to coat. The smell at this point is just incredible – a sweet, savory, garlicky aroma that fills the whole house! Garnish generously with fresh chopped parsley. Serve immediately with your favorite sides. I love seeing the vibrant green against the rich, dark sauce; it just makes everything look so inviting. This is the moment you've been waiting for, so dig in and enjoy those perfectly tender chops!

# Notes:

01 - Searing the lamb before slow cooking adds incredible depth you'll miss otherwise, trust me.
02 - Leftovers keep well in an airtight container for 3-4 days; gentle stovetop reheating is best for tender lamb.
03 - Maple syrup works if you're out of honey, but the flavor profile shifts a bit – still tasty, just different.
04 - Serve these sticky, tender chops over fluffy white rice to soak up every drop of that amazing sauce.

# Equipment Needed:

01 - Slow cooker
02 - large skillet
03 - whisk
04 - measuring cups & spoons

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 28g

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