Slow Cooker Lamb Chops with Savory Marinade

This dish is flavorful, comforting, and time efficient. After a quick sear to create a barrier to lock in the juices, these succulent chops finish in the slow cooker. Set these in the morning and enjoy after a long day for a deliciously tender treat!


  • 8 lamb chops

  • 3 tablespoons of fresh rosemary, chopped fine

  • 3 tablespoons of dried mint

  • 1.5 tablespoon of minced garlic

  • 3 tablespoons dijon mustard

  • 5 tablespoons of olive oil

  • 4 tablespoons of “green seasoning

  • 1 – 2 tablespoons of salt

  • 1 – 1 1/2 tablespoons of pepper

  • 1/4 cup of red wine

  • 1 cup of beef broth

  • 2 tablespoons Badia Sazon Complete


  • Season lamb chops liberally with salt, pepper, and Badia Sazon and set aside.
  • Add remaining ingredients in a bowl and combine to make the marinade.
  • Add chops into the bowl and make sure everything is coated evenly.
  • Refrigerate for at least 6 hours.
  • Once marinade has had an opportunity to set, remove the chops from refrigerator.
  • Heat 2 tablespoons of avocado oil in a skillet over medium-high heat.
  • Add lamb chops to the skillet on one of it’s flat sides and brown. Be sure there is enough room between the chops. You don’t want to overcrowd the skillet. A good rule of thumb is to leave at least 1 inch of space between each chop on all it’s sides.
  • Don’t throw marinade out. You will need it later so set it to the side.
  • Brown/sear on both sides, remove and set aside. Continue until all chops have been seared. Add the chops to your slow cooker.
  • In the pan you’ve seared the chops in, turn down to medium heat, add wine and loosen bits using a wooden spoon.
  • Cook for 2-3 minutes, stirring regularly.
  • Add beef broth, marinade, 1-2 sprigs of rosemary, and 1 tablespoon of dried mint. Let simmer for 3 minutes.
  • Turn off heat and transfer liquid to the slow cooker, pouring directly over the chops to evenly coat.
  • Set slow cooker to low and cook for 6 to 8 hours.
  • 30 minutes before serving, remove all chops from the slow cooker onto a nearby plate.
  • Remove 1/2 cup of liquid from the slow cooker and add 1 tablespoon of cornstarch to the liquid and stir.
  • Add the liquid/cornstarch mixture back into the slow cooker with the rest of the liquid and stir.
  • Add chops back in and let cook for another 20 minutes for the gravy to thicken a bit.

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