Slow Cook Lamb Chops Recipe
Slow Cook Lamb Chops Recipe photo by Taste of Home
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Slow Cook Lamb Chops Recipe

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This is my favorite recipe for lamb chops. It's great for people who are trying lamb for the first time, since the meat turns out extra tender and tasty. I decided to wrap the chops in bacon because that's how I've always done venison. I think it really enhances the flavor. —Sandra McKenzie Braham, Minnesota
TOTAL TIME: Prep: 10 min. Cook: 5-1/2 hours
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 5-1/2 hours
MAKES: 4 servings


  • 4 Jones Dairy Farm Dry-Aged Bacon strips
  • 4 lamb shoulder blade chops, trimmed
  • 2-1/4 cups thinly sliced peeled potatoes
  • 1 cup thinly sliced carrots
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/3 cup 2% milk
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained


  1. Wrap bacon around lamb chops; secure with toothpicks. Place in a 3-qt. slow cooker. Cover and cook on high for 1-1/2 hours.
  2. Remove chops; discard toothpicks and bacon. Drain liquid from slow cooker. Add potatoes and carrots; top with lamb chops. Sprinkle with rosemary, garlic powder, salt, pepper, onion and garlic.
  3. In a small bowl, combine soup and milk. Add mushrooms. Pour over the chops. Cover and cook on low for 4-6 hours or until meat and vegetables are tender. Yield: 4 servings.
Originally published as Slow-Cooked Lamb Chops in Taste of Home April/May 2001, p39

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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