Tender Crock Pot Mississippi Lamb Chops (Print Version)
Slow cook tender Crock Pot Mississippi Lamb Chops with savory ranch and au jus. A simple, flavor-packed meal that feels like a warm hug.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 21 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat
# Ingredients:
→ Lamb & Base
01 -
4-6 bone-in lamb shoulder chops (about 2 lbs)
02 -
1 packet (1 oz) au jus gravy mix
03 -
1 packet (1 oz) ranch seasoning mix
04 -
1 packet (1.25 oz) dried onion soup mix
→ Flavor Enhancers
05 -
1/2 cup unsalted butter (1 stick), sliced
06 -
1/2 cup pepperoncini peppers, plus 1/4 cup juice from the jar
→ Optional Finishing Touches
07 -
Fresh parsley, chopped (for garnish)
08 -
Crusty bread or mashed potatoes (for serving)
# Instructions:
01 -
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!
02 -
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?
03 -
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!
04 -
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.
05 -
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!
06 -
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!
# Notes:
01 -
Don't overcrowd your slow cooker; give the lamb chops a little space to cook evenly.
02 -
Leftovers keep well in an airtight container for 3-4 days in the fridge; the sauce thickens nicely.
03 -
If lamb isn't available, pork shoulder or even bone-in chicken thighs can work as a substitute, adjusting cook time.
04 -
Serve these Crock Pot Mississippi Lamb Chops over creamy polenta or mashed potatoes to soak up all that amazing sauce!
# Equipment Needed:
01 -
Slow cooker (Crock Pot)
02 -
measuring cups
03 -
forks for shredding
# Nutrition (Per Serving):
Calories: 550
Total Fat: 40g
Total Carbohydrate: 15g
Protein: 35g