Tasty lamb chops start with choosing the best cuts you can find.

How to Slow Cook Lamb Chops With Onions

by Zora Hughes

Your slow cooker can be a mother's best friend in helping get hearty, flavorful meals to the family by dinnertime. Most types of meat become super-tender and infused with flavor in a slow cooker. Even fancier meats like lamb chops can be prepared in a slow cooker, resulting in melt-in-your-mouth flavorful meat. After you get the lamb chops in the slow cooker in the morning, you can go about your business and come home several hours later to a mouth-watering aroma and a dish your family will think you slaved over all day.

1 Slice up a large onion of any kind into thin slices and lay on the bottom of the slow cooker pot. Add enough water to cover the onions. Feel free to add chopped carrots, tomatoes and other vegetables as desired.

2 Trim off the excess fat from the lamb chop that surrounds the lean meat using kitchen shears.

3 Season the lamb chops on both sides with a spice rub of your choice. Ingredient ideas for a lamb rub include basil, oregano, crushed garlic, paprika and chili pepper.

4 Brown the lamb chops in olive oil in a skillet on medium heat. Cook just until the chops are browned on both sides.

5 Place the lamp chops in a large slow cooker, preferably in a single layer to ensure the most even cooking. However, you can layer the lamb chops if your slow cooker is not large enough.

6 Add additional ingredients on top of the lamb if you like, such as crushed garlic, black olives, lemon zest or Worcestershire sauce.

7 Cover the slow cooker with the lid, and let the lamb chops cook on low heat for about four to seven hours, depending on the size of the lamb chops and how well-done you want them. The lamp should be at least 140 degrees Fahrenheit and very tender when you touch it with a fork.

Items you will need

  • Onion
  • Lamb chops
  • Kitchen shears
  • Spice rub, to taste
  • Skillet
  • Olive oil
  • Slow cooker

Tip

  • For the best lamb chops, look for chops that have a pale pink or light red color, are at least 1-inch thick, with a pure white layer of fat surrounding the meat. Avoid lamb chops that are dark in color and have yellow-tinged fat.

References

About the Author

Based in Los Angeles, Zora Hughes has been writing travel, parenting, cooking and relationship articles since 2010. Her work includes writing city profiles for Groupon. She also writes screenplays and won the S. Randolph Playwriting Award in 2004. She holds a Bachelor of Arts in television writing/producing and a Master of Arts Management in entertainment media management, both from Columbia College.

Photo Credits

  • Hemera Technologies/Photos.com/Getty Images