Slow Cooker Lamb Chops with Rosemary and Mint 🌿🍖
Tender lamb chops are slow-cooked with garlic, rosemary, onions, and a rich broth, then finished with a fresh mint sauce for a flavorful, elegant meal that’s surprisingly easy to prepare.
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 6–8 hours (Low) or 3–4 hours (High)
Total Time: 6–8 hours
Ingredients
For the Lamb
- 8 lamb loin or shoulder chops (about 2½–3 lbs / 1.1–1.4 kg)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
- 2 tablespoons all-purpose flour (optional, for a thicker sauce)
For the Slow Cooker
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup low-sodium beef or lamb broth
- ½ cup dry red wine (or additional broth)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 2 bay leaves
Fresh Rosemary-Mint Sauce
- ¼ cup fresh mint leaves, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 small garlic clove, minced
- Salt and black pepper, to taste
Optional Garnishes
- Fresh rosemary sprigs
- Mint leaves
- Lemon wedges
Instructions
1. Season and Sear the Lamb
- Pat the lamb chops dry.
- Season with salt, pepper, garlic powder, onion powder, and smoked paprika.
- If using flour, lightly dust the chops.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the lamb chops for 2–3 minutes per side until well browned.
2. Prepare the Slow Cooker
- Arrange the sliced onion in the bottom of the slow cooker.
- Add the garlic.
- Place the browned lamb chops on top.
3. Add the Cooking Liquid
Whisk together:
- Broth
- Red wine (or extra broth)
- Worcestershire sauce
- Tomato paste
- Rosemary
- Thyme
Pour over the lamb and add the bay leaves.
4. Slow Cook
- Low: 6–8 hours
- High: 3–4 hours
The lamb should be fork-tender and easily pull away from the bone.
5. Make the Rosemary-Mint Sauce
While the lamb finishes cooking, combine:
- Mint
- Rosemary
- Parsley
- Olive oil
- Lemon juice
- Honey
- Garlic
- Salt and pepper
Mix well and let sit for 10–15 minutes to allow the flavors to meld.
6. Optional Gravy
- Remove the lamb and keep warm.
- Discard the bay leaves.
- Pour the cooking liquid into a saucepan.
- Simmer for 5–10 minutes to reduce slightly.
- For a thicker gravy, whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the simmering liquid until thickened.
7. Serve
Arrange the lamb chops on a serving platter, spoon over some of the gravy, and top with the fresh rosemary-mint sauce.
Serving Suggestions
Serve with:
- Creamy mashed potatoes
- Garlic mashed cauliflower
- Roasted baby potatoes
- Buttered egg noodles
- Rice pilaf
- Roasted carrots
- Green beans
- Asparagus
- Honey-glazed parsnips
- Warm crusty bread
Variations
- Mediterranean Style: Add olives, cherry tomatoes, and a little crumbled feta just before serving.
- Mushroom Gravy: Add 8 oz (225 g) sliced mushrooms to the slow cooker.
- Garlic Lover’s Version: Double the garlic and roast a whole head of garlic to serve alongside.
- Herb Butter Finish: Top each chop with a small pat of rosemary-garlic butter before serving.
Storage
Refrigerator: Store in an airtight container with the gravy for up to 4 days.
Freezer: Freeze cooked lamb and gravy for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stovetop over low heat or in the microwave with a splash of broth to keep the lamb moist.
Approximate Nutrition (Per Serving, based on 6 servings)
- Calories: 440
- Protein: 34 g
- Carbohydrates: 6 g
- Fat: 30 g
- Fiber: 1 g
- Sugar: 3 g
- Sodium: 460 mg
Tips for the Best Lamb Chops
- Loin chops are lean and tender, while shoulder chops become especially rich and succulent with slow cooking.
- Searing the chops before slow cooking develops a deeper, more complex flavor.
- Fresh rosemary and mint provide the brightest flavor, but dried rosemary works well in the cooking liquid if needed.
- Let the lamb rest for 5–10 minutes before serving to help retain its juices.