Can I make this recipe without browning the lamb chops first?

Whilst you can skip browning, we strongly recommend against it. Searing the chops in a hot pan develops a flavourful golden crust through the Maillard reaction, which significantly enhances the overall dish. It takes only 5–8 minutes and makes a noticeable difference in depth of flavour

What's the best way to check if the lamb chops are cooked to the right temperature?

Use a meat thermometer inserted into the thickest part of a chop, away from bone. For medium-rare (recommended for lamb), aim for 63–65°C (145–150°F). For medium, cook to 68–70°C (155–160°F). Lamb continues to cook slightly as it rests, so remove it just before reaching your target temperature

Can I prepare this recipe ahead of time?

Yes! Brown the lamb chops and prepare the sauce base (garlic, shallot, wine, lemon) in advance, then refrigerate separately. The next day, transfer everything to the slow cooker and cook as instructed. Do not add the butter and fresh herbs until the final 10 minutes of cooking

What should I serve alongside these lamb chops?

These chops pair beautifully with crushed new potatoes, creamed spinach, roasted root vegetables, or a simple rocket and parmesan salad. The rich butter sauce is perfect for soaking into mashed potatoes or mopping up with crusty bread

Lemon Garlic Butter Lamb Chops | Juicy & Delicious Lamb Chops Recipe

by Mr. Make It Happen

Lamb

Published 23 April 2026Original video

This lemon garlic butter lamb chops recipe transforms simple lamb into restaurant-quality fare with minimal effort. Aromatic garlic, zesty lemon, and fragrant rosemary combine with a silky butter sauce and white wine to create a deeply flavourful dish. The slow cooker method ensures the lamb becomes incredibly tender whilst developing rich, complex flavours. Ideal for entertaining or a special weeknight meal, these chops are equally impressive served on their own or with crushed potatoes and green vegetables

Video thumbnail: Lemon Garlic Butter Lamb Chops | Juicy & Delicious Lamb Chops Recipe

Watch: Lemon Garlic Butter Lamb Chops | Juicy & Delicious Lamb Chops Recipe

Original recipe video — click to play

Original video by Mr. Make It Happen32k likes on YouTube

15 mins

Prep time

4 hrs

Slow cook (Low)

2 hrs

Slow cook (High)

Serves

4 hrs 15 mins

Total (Low)

Slow cooker setting:Low 4 hours or High 2.5 hours

Original method: 12–15 minutes per side in cast iron skillet at high heat

Ingredients

Servings:

Units:

Main

900 g lamb chops (loin or rib chops, roughly 3 cm thick), patted dry
Pat dry before searing for best colour

Seasonings

1 ½ tsp all-purpose seasoning
For rubbing chops before searing
1 tsp lemon pepper seasoning
½ tsp chilli powder(optional)
Add to taste for warmth
¼ tsp red pepper flakes(optional)
Add to taste for heat

Sauce Base

60 g butter, cut into small cubes
Add 10 minutes before end of cooking
Cold butter ensures silky sauce
30 ml garlic olive oil
For searing lamb chops
45 ml minced garlic
, roughly minced
15 ml garlic paste
(optional)
Use if minced garlic is unavailable
1 medium diced shallot, finely diced
120 ml white wine, dry
Reduced from original 1 cup for slow cooker to prevent excess liquid

Flavouring

½ medium lemon lemon, zest and juice, zested and juiced
Use both zest and juice for bright flavour

Garnish

60 ml fresh parsley, flat-leaf
, finely diced
Stir in during last 10 minutes
Adds fresh colour and flavour
30 ml fresh rosemary
, finely chopped
Stir in during last 15 minutes
Original recipe called for 2 tbsp diced rosemary

Method

1
Pat the lamb chops dry with kitchen paper. Season both sides generously with all-purpose seasoning, lemon pepper seasoning, chilli powder, and red pepper flakes.
~5 mins
Tip: Dry lamb chops brown better and develop better crust
2
Heat the garlic olive oil in a large frying pan or cast iron skillet over a high heat until shimmering. Working in batches if necessary, sear the lamb chops for 2–3 minutes on each side until golden brown and caramelised. Transfer to a plate and set aside.
~8 mins
Tip: Do not skip browning; it develops flavour and colour
3
In the same pan, add the diced shallot and minced garlic. Cook for 1 minute, stirring constantly, until fragrant. Pour in the white wine and scrape the bottom of the pan to deglaze, loosening any browned bits.
~3 mins
Tip: Deglazing adds concentrated flavour to the sauce
4
Transfer the seared lamb chops and all pan contents to your slow cooker. Add the lemon zest and lemon juice. Stir well to combine.
~2 mins
Tip: Arrange chops in a single layer if possible
5
Cover and cook on Low for 4 hours or on High for 2.5 hours. The lamb should be fork-tender and reach an internal temperature of 63–65°C (145–150°F) for medium-rare.
~4 hrs
Tip: Cooking time varies by slow cooker model. Check at 3.5 hours if using High setting
6
About 10 minutes before the end of cooking, stir in the cold butter cubes, allowing them to melt into the cooking liquid. Taste and adjust seasoning with salt and pepper as needed.
~2 mins
Tip: Adding cold butter at the end creates a silky, emulsified sauce
7
Just before serving, stir in the fresh parsley and chopped rosemary. Transfer the lamb chops to a serving platter and spoon the warm pan juices over the top. Serve immediately.
~2 mins
Tip: Fresh herbs add brightness and colour to the finished dish

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Whilst you can skip browning, we strongly recommend against it. Searing the chops in a hot pan develops a flavourful golden crust through the Maillard reaction, which significantly enhances the overall dish. It takes only 5–8 minutes and makes a noticeable difference in depth of flavour

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