Crock Pot Lamb Chops Dinner
Indulge in the rich, savory goodness of this Crock Pot Lamb Chops Dinner—a comforting, slow-cooked feast that's perfect for cozy evenings. Tender, fall-off-the-bone lamb chops are seared to golden perfection before simmering with hearty vegetables like carrots, potatoes, and onions in a flavorful medley of beef broth, garlic, rosemary, and thyme. With a touch of optional red wine to elevate the depth of flavor, this effortless crock pot recipe combines just 20 minutes of prep with the magic of slow cooking, filling your home with irresistible aromas. Serve this one-pot wonder straight from the crock pot for a fuss-free dinner that’s elegant enough for special occasions yet simple enough for any weeknight. Perfect for lamb lovers and slow cooker enthusiasts alike!
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Recipe Information
Ingredients
- 4 pieces lamb chops
- 3 medium carrots
- 4 medium potatoes
- 1 medium yellow onion
- 4 pieces garlic cloves
- 2 cups beef broth
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cups red wine (optional)
Instructions
Peel the carrots and cut them into 1-inch chunks. Cut the potatoes into quarters (leave the skin on for added texture and nutrients). Slice the onion into thick wedges, and peel and crush the garlic cloves.
In a large skillet, heat the olive oil over medium-high heat. Season both sides of the lamb chops with salt and black pepper, then sear them for 2-3 minutes per side until browned. Remove from the skillet and set aside.
In the same skillet, pour in the optional red wine if using, and scrape up any browned bits from the bottom of the pan to deglaze it. Simmer for 1-2 minutes, then remove from heat.
Layer the carrots, potatoes, and onion in the bottom of the crock pot. Add the crushed garlic cloves and sprinkle with dried thyme.
Place the seared lamb chops on top of the vegetables. Add the fresh rosemary sprigs for a burst of flavor.
Pour the beef broth and the deglazed wine (if used) over the entire mixture. Ensure the liquid covers at least half of the ingredients to keep them moist during cooking.
Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours. The lamb should be tender and the vegetables soft but not mushy.
Before serving, taste and adjust the seasoning with additional salt and pepper if needed. Serve warm, garnished with a fresh sprig of rosemary for extra aroma.
Nutrition Facts
Calories |
3036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 4811 mg | 209% | |
| Total Carbohydrate | 208.5 g | 76% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 24.3 g | ||
| Protein | 145.3 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 7138 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
