Slow Cooker Lamb Shoulder Chops

Served with the cooking juices for dipping, they make for a hearty, satisfying meal! I’ve been making these tender chops quite often lately. They are really good! And surprisingly, even the Picky Eater agrees to eat them. Perhaps because they are so melt-in-your-mouth tender. She vehemently refuses lamb steak, for example. My favorite meat is beef, but I also really like lamb. I love lamb ribs and lamb shanks. Roasted leg of lamb is wonderful, and the leftovers are great either reheated or cold. But these tasty chops are definitely one of the lamb recipes that I enjoy the most. I also consider them very easy to make.

Ingredients

You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Bone-in lamb shoulder chops: 4 lb. total weight Kosher salt and black pepper: If using fine salt, you should reduce the amount you use or the chops could end up too salty. Spices: I use garlic powder, ground cumin, and dried rosemary. In this recipe, I actually prefer garlic powder to fresh minced garlic. I feel that it coats the chops more evenly.

Instructions

Lamb shoulder chops are tough. So, just like any other tough cut of meat, they require low, slow cooking, which makes them ideal for your slow cooker. You can’t quickly pan-fry or grill them. They really do need to be cooked low and slow. The reward for your patience? Intensely flavorful, delightfully fatty, melt-in-your-mouth meat. So it’s totally worth it! The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps: Season. Place the chops in your slow cooker. Sprinkle them with the spices. Cook. Cover and cook them on LOW for six hours. Strain the cooking juices, reserving them for serving. Broil. Briefly broil the chops to brown the fat, then serve them with the cooking juices for dipping.

Expert tip

There’s actually no need to add liquids to the slow cooker pan, although adding ¼ cup water or broth is fine if you wish. But remember that the meat will release liquids as it cooks, and too much liquid in the pan could result in boiled rather than braised meat, which is not what you want.

Frequently asked questions

Variations and substitutions

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

You can vary your spices. A pinch each of onion powder and smoked paprika taste very good in this recipe.The cooking liquids will thicken more quickly if you add a cornstarch slurry (1 tablespoon cornstarch mixed with 1-2 tablespoons of cold water).Alternatively, it’s OK not to thicken the cooking liquids at all. Simply strain them and serve the chops with small bowls of the cooking juices on the side for dipping - similarly to how I serve brisket.

Recommended side dishes

You can serve these tasty chops with any side dish you like! They are very versatile. I often serve them with roasted asparagus or with green beans. They are also good with mashed cauliflower, which serves well in absorbing the yummy sauce. Cauliflower rice is another good option.