Garlic Butter Lamb Chops
This elegant yet simple dish transforms a rack of lamb into restaurant-quality fare using just a handful of ingredients: garlic, butter, fresh thyme, salt, and pepper. Originally a grilled recipe, we've adapted it for the slow cooker to ensure the lamb stays incredibly moist and tender whilst the garlic and herbs meld beautifully into the meat. Perfect for a special dinner or entertaining guests, this dish requires minimal effort but delivers maximum flavour. The slow cooker method is also wonderfully forgiving, making it ideal for busy cooks who want impressive results without fuss
Watch: Garlic Butter Lamb Chops
Original recipe video — click to play
Original method: Grilled at high heat, approximately 12–15 minutes
Ingredients
- 1 rack (approximately 500–700g) Rack of lamb, trimmed of excess fat, chops separated if preferred
A single rack typically yields 6–8 chops
- 30 g Butter, cubed or sliced
- 3 cloves Garlic cloves, minced or thinly sliced
- 4 sprigs Fresh thyme sprigs
Add 2–3 sprigs before cooking in the slow cooker; reserve 1–2 sprigs fresh for garnish after cooking
Use fresh thyme only; dried will become bitter in prolonged cooking
- 2 g Sea salt
Adjust to taste
- 1 g Black pepper, freshly ground
Adjust to taste
Method
- 1
Pat the lamb chops dry with kitchen paper and season generously on both sides with sea salt and freshly ground black pepper.
~5 minsTip: Drying the meat ensures better browning
- 2
Heat a heavy-based frying pan or cast-iron skillet over a high heat until very hot. Working in batches if necessary, sear the lamb chops for 2–3 minutes on each side until golden brown. Do not move them whilst cooking. Transfer to a plate.
~10 minsTip: This browning step develops deep flavour and renders some of the fat. It is not optional for best results.
- 3
Place 2–3 fresh thyme sprigs in the base of your slow cooker. Scatter the minced garlic over the herbs.
~2 mins - 4
Arrange the browned lamb chops on top of the garlic and thyme. Dot with cubed or sliced butter, distributing it evenly over the chops.
~3 minsTip: Do not add water or stock; the lamb will release sufficient moisture
- 5
Cover the slow cooker and cook on Low for 4 hours, or on High for 2.5 hours. The lamb should be very tender, with a slight pink centre (medium-rare to medium).
~4 hrsTip: Cooking time depends on thickness of the chops and your specific slow cooker. Check after 3.5 hours on Low. Do not overcook; prolonged cooking will make the meat tough and grey.
- 6
Carefully transfer the lamb chops to a warm serving plate, pouring any pan juices over the top. Taste the juices and adjust seasoning with salt and pepper if needed.
~5 minsTip: The cooking liquid should be rich and garlicky. If it is too thin, you may reduce it briefly in a saucepan on the stovetop, but this is optional.
- 7
Garnish with 1–2 fresh thyme sprigs and serve immediately whilst hot.
~2 minsTip: Fresh thyme adds brightness and visual appeal to the finished dish
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Technically yes, but browning is strongly recommended. It takes only 10 minutes and builds a flavourful golden crust that makes the finished dish far more delicious. The caramelised exterior seals in juices and adds depth that slow cooking alone cannot achieve. If you must skip browning, add 1–2 minutes to the cooking time and expect slightly less flavourful results
Comments
No comments yet — be the first to share your experience!