How Do You Cook Lamb Chops In A Slow Cooker

Slow-cooker lamb chops in red wine sauce

20m prep
5h 10m cook
4 servings

Recipe may contain gluten, milk, wheat and lactose.

There's something about dinner in the slow cooker, plus it's so convenient. But, no time? Just pop the same ingredients in the pressure cooker!

13 Ingredients
4 Method Steps

13 Ingredients

1 tsp olive oil
1kg lamb forequarter chops, trimmed
1 red onion, halved, thinly sliced
3 garlic cloves, thinly sliced
410g can chopped tomatoes with paste (see note)
1 cup dry red wine
5 sprigs fresh thyme
1 sprig fresh rosemary
100g low-fat feta, crumbled
1/3 cup chopped flat-leaf parsley leaves
2 tsp lemon zest
Salt, to season
Select all ingredients

4 Method Steps

Heat oil (1 tsp olive oil) in large deep non-stick frying pan over medium-high heat. Season lamb with salt and pepper. Add half the lamb (1kg lamb forequarter chops, trimmed) to pan. Cook for 2 to 3 minutes each side or until browned. Transfer to the bowl of a 5.5 litre slow cooker. Repeat with remaining lamb.
Reduce heat to medium. Add onion (1 red onion, halved, thinly sliced) . Cook, stirring often, for 5 minutes or until softened. Add garlic (3 garlic cloves, thinly sliced) . Cook for 1 minute or until fragrant. Add tomatoes (410g can chopped tomatoes with paste (see note)) , wine (1 cup dry red wine) , thyme (5 sprigs fresh thyme) and rosemary (1 sprig fresh rosemary) . Season with salt and pepper. Pour over the lamb. Cover with lid. Cook on low for 5 hours or until lamb is tender.
Cook pasta (1 1/2 cups risoni) in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
Sprinkle lamb with feta (100g low-fat feta, crumbled) , parsley (1/3 cup chopped flat-leaf parsley leaves) and lemon zest (2 tsp lemon zest) . Serve with risoni.

Did you make this?

Tell us what you think of this recipe!

Rate Now

Recipe Notes

Pressure cook: Follow steps 1 and 2, transferring to pressure cooker (if you brown the meat and vegetables in the pressure cooker pot rather than a non-stick pan, you will need to increase the oil slightly). Add 1 cup cold water. Seal cooker. Place over high heat until steam escapes at a constant rate. Reduce heat to low. Cook for 40 minutes. Release steam following manufacturer's instructions. Continue from step 3.

Cook's note: We used Ardmona Duo. You could use 1 can chopped tomatoes and 2 tablespoons tomato paste. Try this recipe with some steamed and buttered brussels sprouts or broccolini to add extra vegies.