Lamb Chops Slow Cooker Recipes for Australian Cooks

These slow cooker lamb chops are bone-in shoulder chops braised with onion, carrots, rosemary and a savoury tomato-and-Worcestershire gravy. It is a practical Australian-style home dinner rather than a claim to one regional tradition: browning the chops first builds flavour, while slow cooking makes this economical cut tender and leaves plenty of sauce for serving.

Ingredients

3 lb (1.36 kg) bone-in lamb shoulder or forequarter chops, about 8 chops
1 tsp (6 g) fine salt
½ tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) olive oil
1 medium brown onion, about 5 oz (150 g), thinly sliced
2 medium carrots, about 5½ oz (160 g), cut into ½-inch (1.25 cm) pieces
3 garlic cloves, about ⅓ oz (9 g), finely chopped
2 tbsp (30 g) tomato paste
1½ cups (355 ml) beef or lamb stock, preferably reduced-sodium
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) red wine vinegar
1 tsp (5 g) Dijon mustard
1 tsp (1 g) dried rosemary, or 1 tbsp (about 2 g) finely chopped fresh rosemary
½ tsp (0.5 g) dried thyme
1 dried bay leaf
2 tbsp (16 g) cornflour (cornstarch), for thickening
3 tbsp (45 ml) cold water, for the cornflour slurry
1 tbsp (4 g) chopped fresh parsley, optional garnish

Instructions

Prepare the ingredients. Pat the chops dry with paper towel, then season both sides with the salt and pepper. Slice the onion, cut the carrots and chop the garlic. Measure the stock, tomato paste, Worcestershire sauce, vinegar, mustard and herbs so they are ready to add. This preparation takes about 15 minutes; keeping the vegetables in even-sized pieces helps them soften at a similar rate.
Brown the chops. Heat the olive oil in a large frying pan over medium-high heat. Working in batches so the pan is not crowded, sear the chops for about 2 minutes per side, until well browned on the surfaces. They do not need to cook through at this point. Transfer them to the slow cooker. Browning is worth the extra pan, but if you are short on time you can skip it and put the seasoned chops directly into the cooker; the finished gravy will be a little less deep in flavour.
Build the sauce. Reduce the pan heat to medium. Add the onion and carrots and cook for 2 minutes, stirring to lift any browned bits. Add the garlic and tomato paste and stir for 30 seconds. Pour in a little of the measured stock and scrape the base of the pan with a wooden spoon. Tip this mixture into the slow cooker, then add the remaining stock, Worcestershire sauce, vinegar, mustard, rosemary, thyme and bay leaf. Stir gently around the chops. The liquid should come partway up the meat; it does not need to cover it.
Slow-cook until tender. Cover and cook on LOW for 6 hours, until the meat is very tender and beginning to pull away from the bone. Keep the lid on during cooking, since lifting it releases heat and can extend the time. Slow cookers vary, so if the chops are still firm at 6 hours, continue for 30 minutes and check again. Do not rely on colour alone for safety: check the thickest part of a chop with a food thermometer without touching the bone. USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for whole cuts of lamb, followed by a 3-minute rest; these shoulder chops are cooked longer here for tenderness.
Thicken the gravy and rest the meat. Lift the chops onto a warm plate and tent loosely with foil. Discard the bay leaf. Mix the cornflour with the cold water until smooth. Pour the cooking liquid and vegetables into a saucepan, bring to a gentle simmer, then whisk in the slurry a little at a time. Simmer for 3–5 minutes, stirring, until glossy and thick enough to coat a spoon. If you prefer to keep the sauce in the slow cooker, switch it to HIGH before adding the slurry and allow extra time for the liquid to bubble and thicken. Let the chops rest for 3 minutes before serving with the gravy and parsley.

Tips

Choose the right cut. Shoulder or forequarter chops suit this recipe because they contain connective tissue that softens during a long, moist cook. Loin chops are leaner and more delicate; six hours may leave them dry or overly soft. If loin chops are all you have, start checking much earlier and cook only until tender and safely cooked.

Adjust the salt for your stock. Reduced-sodium stock gives you more control over seasoning. If using regular stock, reduce the added salt to ½ teaspoon (3 g), then taste the gravy at the end and add more if needed. Worcestershire sauce also contributes salt, so make the final adjustment after thickening.

Do not add too much liquid. Slow cookers trap steam, and the chops and vegetables release moisture as they cook. The measured stock is enough for gravy without flooding the pot. If the sauce seems thin, remove the meat and simmer it briefly in a saucepan or add a little more slurry rather than cooking uncovered for a long time.

Substitute thoughtfully. If Worcestershire sauce is unavailable, use an equal amount of soy sauce plus a small squeeze of lemon; the sauce will taste less tangy and more savoury. Fresh rosemary can replace dried rosemary as listed, but use the smaller, measured amount of dried herb because its flavour is more concentrated.

Serving Suggestions

Serve two chops per person with a generous spoonful of onion, carrot and gravy. Creamy mashed potatoes are a classic match because they catch the sauce; steamed rice or soft polenta also works well. For an Australian-style family table, add buttered peas or green beans and a simple salad, especially if the meal is rich. Crusty bread is useful for mopping up extra gravy.

If the chops are especially large, serve one per person and add another side dish rather than crowding the plate. Spoon the gravy over the meat just before serving, but keep extra in a jug so people can add more at the table. A little chopped parsley brightens the finished dish; it is optional, not essential to the sauce.

Variations

Make it more tomato-forward: Add one 14 oz (400 g) can of chopped tomatoes and reduce the stock to 1 cup (240 ml). The sauce will be looser and brighter, so you may need a little extra cornflour slurry at the end. Taste before adding more salt because canned tomatoes vary in seasoning.

Add wine: Replace ½ cup (120 ml) of the stock with dry red wine. After browning the vegetables and tomato paste, pour the wine into the pan and simmer for 2 minutes, scraping up the browned bits, before adding the mixture to the cooker. This gives the gravy a deeper, less sweet flavour; it is fine to use all stock instead.

Use different vegetables or herbs: Swap one carrot for 1 cup (100 g) sliced mushrooms, adding them with the onion. For a more familiar herb profile, use 1 tsp (1 g) dried Italian herbs instead of the rosemary and thyme. Avoid adding delicate greens at the start; stir baby spinach into the hot gravy just before serving if you want it included.

Storage and Reheating

Transfer leftover chops and gravy to shallow, airtight containers and refrigerate within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Store the meat with some gravy to help it stay moist, and keep any remaining sauce in the same container or a separate covered one. Do not leave the slow cooker insert sitting out for hours to cool; portion the food promptly.

To reheat, warm the chops gently in a covered saucepan with the gravy over low to medium-low heat, turning once, until steaming throughout. Add a splash of stock or water if the sauce has thickened too much. You can also microwave individual portions in a covered, microwave-safe dish, stirring the gravy partway through. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the centre with a food thermometer. Reheat only the portion you plan to eat.

For longer storage, freeze the cooled chops and gravy in airtight freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator, then reheat as above to 165°F (74°C). The sauce may separate slightly after freezing; stir it while reheating to bring it back together.

Frequently Asked Questions

Can I put raw lamb chops straight into the slow cooker?

Yes. Browning is for flavour and colour, not a requirement for slow cooker safety. Season the chops and place them over the vegetables, then add the sauce ingredients and cook as directed. The gravy will be lighter and may not have quite the same roasted depth, but the chops can still become tender.

Can I cook these lamb chops on HIGH instead?

You can use HIGH for about 3½–4 hours, checking for tenderness and using a thermometer rather than relying on the clock alone. Slow cookers differ in size and heat, and chops vary in thickness. LOW is the more forgiving option for shoulder chops, so choose it when you can allow the longer cooking time.

Why are my slow cooker lamb chops still tough?

They may need more time. Shoulder chops become tender as connective tissue softens, and they can be safely cooked before they reach that texture. Keep the lid closed and continue on LOW in 30-minute increments until a fork slides into the meat easily. If the chops were very lean loin chops, they may not become as tender with a long cook.

Can I make the recipe without cornflour?

Yes. Leave the gravy unthickened for a lighter jus, or simmer it in a saucepan until it reduces to your preferred consistency. Reduction concentrates the seasoning, so taste before serving. You can also use 2 tbsp (16 g) plain flour mixed with a little cold water, but whisk carefully to prevent lumps and simmer the gravy for several minutes to cook out the flour taste.

Can I prepare the ingredients the night before?

You can slice the onion and carrots, measure the sauce ingredients and refrigerate them separately in covered containers overnight. Keep raw lamb sealed on the lowest shelf of the refrigerator, apart from ready-to-eat food. For best results, brown the chops shortly before cooking, then add everything to the slow cooker; do not put a chilled ceramic insert directly into a hot cooker unless its manufacturer says it is safe.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).