Minted Lamb Chops Slow Cooker Recipes

Steps:

• Combine red wine and onion in a slow cooker.
• Whisk honey, mustard, lemon juice, garlic, thyme, rosemary, basil, salt, and pepper together in a small bowl until well blended. Add tapioca starch and whisk until well combined. Let sit until mixture is thickened, at least 5 minutes.
• Dip lamb chops in the mustard mixture and massage until fully coated.
• Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining mustard mixture on top.
• Cover slow cooker and cook on Low until an instant-read thermometer inserted into the center of a chop reads at least 130 degrees F (54 degrees C), about 4 1/2 hours.

Steps:

• Place onion in a 3-qt. slow cooker. Combine the oregano, thyme, garlic powder, salt and pepper; rub over the lamb chops. Place chops over onion. Top with garlic. Cover and cook on low for 4-6 hours or until the meat is tender.

Steps:

• Heat slow cooker on high but turn to low when lamb goes in.
• Toss the chops or shanks in seasoned flour and brown in a pan then place in slow cooker.
• Deglaze pan with water, add sauces and pour over lamb.
• Cook on low for 6 to 7 hours.

Steps:

• Heat you Slow Cooker on Hot, but then turn down to low when your ready to add the Lamb.
• Toss the Lamb Chops in the Seasoned Flour and fry in a pan until brown. Then place the Lamb Chops in the Slow Cooker.
• Add the water and mint to the frying pan. Mix well before poring into the slow cooker.
• Coo for 6 to 7 Hours

Steps:

• In a small bowl, whisk together the vinegar, 2 teaspoons of the oil, and the sugar. Add mint and stir to combine. Season with 1/2 teaspoon salt and pepper to taste and set aside.
• Heat a skillet over medium-high heat, and add the remaining olive oil.
• Season lamb with salt and pepper. Working in batches, cook chops in skillet until medium rare, about 2 minutes per side. Transfer to a cutting board and tent with foil. Let rest 5 minutes.
• Top with the mint mixture and serve immediately.

Steps:

• Brush lamb chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
• Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.

Steps:

• Trim fat from chops.
• Place lamb chops in shallow dish.
• Pour over marinade.
• Refridgerate for several hours or overnight.
• BBQ chops, brushing with marinade, until chops are tender.