Slow Cook Lamb Chops Recipe
Slow Cook Lamb Chops Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 5-1/2 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 5-1/2 hours

Ingredients

  • 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

Directions

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.
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.
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

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  • 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

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