Honestly, I stumbled upon the Mississippi pot roast trend years ago, and my brain just went, "What if... lamb?" I remember a particularly chaotic Tuesday evening, trying to wrangle dinner and a toddler, when the idea for these Crock Pot Mississippi Lamb Chops hit me. I was skeptical, to be real. Lamb can be fussy, and I didn't expect that a few packets and some pepperoncini could transform it into something truly special. But the smell that filled my kitchen as it simmered? Oh my goodness. It’s that kind of comforting aroma that makes you instantly relax, even if the sink is piled high with dishes.
One time, I was so excited to make these Crock Pot Mississippi Lamb Chops, I forgot to add the butter until halfway through the cooking time. Oops! I just lifted the lid, plopped it in, and hoped for the best. To my surprise, it still turned out incredibly rich and tender. It just goes to show you, sometimes kitchen disasters turn into happy accidents. My husband still teases me about my "forgetful butter phase," but hey, it worked!
Ingredients for Crock Pot Mississippi Lamb Chops
- Lamb Chops (Bone-in or Boneless): I usually go for bone-in shoulder chops because they get so fall-apart tender in the slow cooker, and honestly, the bone adds so much flavor. Don't skimp on quality here, it really makes a difference.
- Au Jus Gravy Mix: This is a key player, adding that savory, rich depth. I’ve tried other gravy mixes, and they work, kinda, but the au jus really gives it that classic Mississippi flavor. Just make sure it's a good brand, you know?
- Ranch Seasoning Packet: Oh, the ranch! It sounds weird, I know, but trust me on this. It brings a tangy, herbaceous kick that cuts through the richness. I once tried to use actual liquid ranch dressing, and it was a mess. Stick to the dry packet, please!
- Dried Onion Soup Mix: Another magic packet! This adds a savory, umami bomb. I usually just grab the classic Lipton brand. I've tried chopping fresh onions, but it doesn't quite get that same slow-cooked, deeply infused flavor.
- Unsalted Butter: A good stick of butter is essential for that luscious, melt-in-your-mouth texture and rich sauce. I mean, who doesn't love butter? I once used salted butter by mistake and it was a bit too salty for my liking, so unsalted is my preference.
- Pepperoncini Peppers (and a splash of juice): These little beauties are the secret weapon for these Crock Pot Mississippi Lamb Chops! They add a tangy, slightly spicy, briny kick that makes the sauce sing. Don't be shy with the juice, it's where the magic happens!
Cooking Crock Pot Mississippi Lamb Chops
- Prep the Lamb:
- Okay, so first things first, grab your lamb chops. I usually just pat them dry with a paper towel, no need to sear them unless you really want to. Honestly, I find searing adds an extra step that isn't strictly necessary for slow cooker tenderness. Just lay them right into the bottom of your crock pot. If you're using bone-in, try to arrange them in a single layer if you can, but it's okay if they overlap a little. I always take a moment to admire the raw meat, thinking about how good it's going to be!
- Sprinkle and Layer:
- Next, grab those magical packets! Sprinkle the au jus gravy mix, the ranch seasoning, and the dried onion soup mix evenly over the lamb chops. Don't clump it all in one spot, try to get good coverage. I used to just dump it all in the middle, and then I'd have to stir it later, which kind of defeats the purpose of "set it and forget it." Then, just dot the top with slices of butter. This is where the richness really starts to build, you know?
- Add the Pepperoncini Power:
- Now for the fun part: the pepperoncini! Arrange them around and on top of the lamb chops. And don't forget a good splash of that briney pepperoncini juice! I usually pour in about 1/4 cup, but honestly, if you love that tangy kick like I do, a little more won't hurt. This is where the flavor profile really starts to develop and get that Mississippi zing. It smells kinda vinegary at this point, but trust the process!
- Set It and Forget It (Mostly):
- Pop the lid on your crock pot. Set it to low for 6-8 hours or high for 3-4 hours. I always go for the low setting if I can, because that long, slow cook really breaks down the lamb and makes it so incredibly tender. This is the hardest part, walking away and letting it do its thing! I always peek in about an hour before it's done, just to smell the amazingness, even though I know I shouldn't lift the lid too much.
- Shred and Serve:
- Once the cooking time is up, the lamb should be fall-apart tender. Seriously, it should shred with just a fork. Carefully remove the lamb to a cutting board or a separate bowl. Use two forks to shred the meat, it should be super easy. If you're feeling fancy, you can skim some of the fat from the sauce in the crock pot, but honestly, I rarely do because I'm usually too hungry!
- Finish with Love:
- Return the shredded lamb to the crock pot, stirring it gently into that glorious, savory sauce. It should look incredibly rich and glossy. taste it and adjust any seasonings if you feel it needs a little something extra, though it rarely does. Serve your Crock Pot Mississippi Lamb Chops warm with your favorite sides. The aroma alone will have everyone rushing to the table, trust me!
I remember one particularly cold winter night, I made these Crock Pot Mississippi Lamb Chops, and the whole family just gathered around the table, devouring every last bit. My son, who usually eyes new dishes with suspicion, asked for seconds! It was one of those simple, perfect moments that make all the kitchen chaos worth it. This dish just has a way of bringing people together, you know?
Storing Crock Pot Mississippi Lamb Chops
Okay, so you've got leftovers of these amazing Crock Pot Mississippi Lamb Chops (if you're lucky!). They actually keep pretty well, which is a win in my book. Just transfer any remaining lamb and sauce into an airtight container. I usually let it cool down a bit on the counter first before popping it in the fridge. I microwaved it once without enough sauce and the lamb dried out so don't do that lol. Make sure there’s plenty of that delicious sauce covering the meat to keep it moist. It’ll last in the refrigerator for about 3-4 days. The sauce might thicken up quite a bit when cold, but it loosens right up when you reheat it. I've also frozen portions in individual containers for quick lunches, and it reheats beautifully in the microwave or a small saucepan over low heat.
Ingredient Substitutions for Mississippi Lamb Chops
Life happens, and sometimes you don't have exactly what the recipe calls for. If lamb chops aren't available or you're just not feeling them, I've tried this recipe with boneless pork shoulder, and it worked... kinda. The flavor profile is still there, but the texture is different, obviously. You could also try bone-in chicken thighs for a poultry version, but you'd need to reduce the cooking time significantly, probably to 2-3 hours on high. For the seasoning packets, if you only have one kind of gravy mix, you can usually get away with using just that, but the combo of au jus and ranch is what makes it truly Mississippi style. And if you're out of pepperoncini, a few slices of pickled jalapeño could give you a similar tangy kick, but it will be spicier!
Serving Crock Pot Mississippi Lamb Chops
Alright, so you've got your incredibly tender Crock Pot Mississippi Lamb Chops, now what? My absolute favorite way to serve this is over creamy mashed potatoes. The sauce just soaks into them, and it’s pure heaven. But honestly, it's also fantastic with polenta or even just some crusty bread for dipping into that rich, savory sauce. A simple green salad with a light vinaigrette is a nice contrast to the richness. For drinks, a robust red wine like a Cabernet Sauvignon or a simple iced tea works wonders. And for dessert? Something light and fruity, like a berry cobbler, would be a lovely finish. This dish and a good rom-com? Yes please, that’s my ideal cozy night in!
Crock Pot Mississippi Lamb Chops: Cultural Backstory
The original Mississippi Pot Roast, which inspired these Crock Pot Mississippi Lamb Chops, has a pretty fun, accidental origin story. It was created by a woman named Robin Chapman in Ripley, Mississippi, back in the early 2000s. She was trying to replicate a childhood recipe and ended up with this magical combination of chuck roast, ranch dressing mix, au jus gravy mix, butter, and pepperoncini. It quickly went viral, becoming a beloved, easy weeknight dinner across the country. My connection to it came from a friend who swore by the original pot roast, and I, being a lamb lover, just had to try adapting it. It's truly a testament to how simple ingredients can create something profoundly comforting and delicious, a real American classic in its own right.
So there you have it, my take on these wonderful Crock Pot Mississippi Lamb Chops. They're not fancy, they're not complicated, but they are full of flavor and so much comfort. Every time I make them, it feels like a little hug in a bowl, a reminder that even on the busiest days, a delicious, homemade meal is totally within reach. I really hope you give them a try and maybe even share your own kitchen chaos moments with me!
Frequently Asked Questions About Crock Pot Mississippi Lamb Chops
- → Can I use frozen lamb chops for Crock Pot Mississippi Lamb Chops?
Honestly, I wouldn't recommend it. Frozen meat releases a lot of water, which can dilute the amazing sauce. It's always best to thaw your lamb chops completely beforehand for the best flavor and texture, trust me on this one!
- → What if I don't have au jus gravy mix for these Mississippi Lamb Chops?
You can substitute with a regular beef gravy mix, but the flavor will be a bit different, a little less subtle. I tried it once, and it worked, kinda, but the au jus really gives it that authentic taste. You could also use a beef bouillon cube dissolved in a tiny bit of hot water.
- → Can I make Crock Pot Mississippi Lamb Chops in an Instant Pot?
Oh, absolutely! I've done it! Brown the lamb first, then add all ingredients. Cook on high pressure for about 45-50 minutes with a natural release. It's faster, but the slow cooker really gives that melt-in-your-mouth texture that I adore.
- → How long do Crock Pot Mississippi Lamb Chops last as leftovers?
They're pretty good for about 3-4 days in the fridge in an airtight container. The sauce tends to thicken up, which is actually great for serving over rice or noodles. I've even frozen individual portions and they reheat wonderfully, just make sure there's enough sauce.
- → Can I add vegetables to these Crock Pot Mississippi Lamb Chops?
You totally can! I've tossed in some baby carrots and quartered potatoes during the last couple of hours of cooking. They soak up all that delicious sauce and make it a complete meal. Just don't overload the pot, or things won't cook evenly.