Slow Cooker Lamb Chops and Vegetables
Indulge in the comforting, savory flavors of Slow Cooker Lamb Chops and Vegetables, the ultimate one-pot meal for effortless gourmet dining. This hearty recipe combines tender lamb chops—seared to perfection for added depth—with a colorful medley of carrots, red potatoes, and yellow onion, slow-cooked in a fragrant broth enriched with garlic, balsamic vinegar, and hints of rosemary and thyme. Designed for busy schedules, this recipe requires minimal prep and lets your slow cooker do all the work, yielding melt-in-your-mouth meat and perfectly cooked vegetables. Ideal for a cozy family dinner or a special occasion, garnish with fresh parsley for an elegant finishing touch. Perfectly tender, full of robust flavors, and incredibly easy to make, this slow cooker recipe will become a favorite in your rotation.
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Recipe Information
Ingredients
- 4 pieces lamb chops
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cloves garlic cloves
- 1 large yellow onion
- 3 medium carrots
- 4 medium red potatoes
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 cup beef or chicken broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh parsley
Instructions
Season the lamb chops on both sides with salt and black pepper.
Heat olive oil in a skillet over medium-high heat. Sear the lamb chops for 2-3 minutes on each side until browned; set aside.
Peel and mince the garlic cloves. Peel and slice the onion. Cut the carrots into 2-inch chunks. Quarter the red potatoes.
In a 6-quart slow cooker, layer the onion, carrots, and potatoes as a base.
Sprinkle the minced garlic, dried rosemary, and dried thyme over the vegetables.
Place the seared lamb chops on top of the vegetables.
Pour the broth and balsamic vinegar over the lamb and vegetables.
Cover the slow cooker with a lid and cook on LOW for 6-8 hours, or until the lamb is tender and falling off the bone.
Optional: Once cooking is complete, mix cornstarch and cold water in a small bowl to make a slurry. Add it to the liquid in the slow cooker to thicken the sauce. Stir until combined and let sit for 5 minutes.
Serve the lamb chops and vegetables hot, garnished with fresh parsley.
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.2 g | 222% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 3854 mg | 168% | |
| Total Carbohydrate | 175.6 g | 64% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 29.6 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 5621 mg | 120% | |
*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.
