Lamb loin chops cooked low and slow on a bed of onions. No added liquid needed — the lamb makes its own juices. An optional pre-sear adds color and richness, and you can drop in carrots and potatoes for a one-pot meal.
Ingredients
- 8 lamb loin chops
- 1 medium onion, sliced
- 2 garlic cloves, minced (or more to taste)
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp ground black pepper
Instructions
- Prepare the slow cooker: Place the sliced onions in the bottom of the slow cooker to make a bed for the chops.
- Season the lamb: In a small bowl, combine the oregano, thyme, garlic powder, salt, and pepper. Rub the mixture over all sides of the lamb chops.
- Layer the chops: Place the seasoned chops over the onions.
- Add garlic: Top the chops with the minced fresh garlic.
- Cook: Cover and cook on low for 4 to 6 hours, until the meat is tender and pulls apart easily with a fork.
Tips
- Searing (optional): For richer flavor and better color, quickly sear the chops in a skillet with a little olive oil, 2–3 minutes per side, before adding them to the slow cooker.
- Adding liquid: No extra liquid is required, but for a sauce or gravy you can add ¼ to ½ cup beef or chicken broth.
- One-pot meal: Add chopped carrots and potatoes with the onions at the start.
- Garnish: Fresh parsley, rosemary, or thyme before serving.