Super easy and super tasty slow cooker lamb chops cooked slow in the Crockpot with mushrooms and served with roasted potatoes and garden peas
- Prep Time5 minsCook
- Time3 hrs 5 minsTotal
- Time3 hrs 10 mins
- Course: Main Course
- Cuisine: Slow Cooker
- Servings: 6
- Calories: 532kcal
Nutrition:
- Calories: 532kcal
- Carbohydrates: 27g
- Protein: 46g
- Fat: 23g
- Saturated Fat: 8g
- Polyunsaturated Fat: 2g
- Monounsaturated
- Fat: 12g
- Cholesterol: 129mg
- Sodium: 432mg
- Potassium: 1069mg
- Fiber: 4g
- Sugar: 4g
- Vitamin A: 15IU
- Vitamin C: 7mg
- Calcium: 42mg
- Iron: 6mg
- Slow Cooker
- Accessoires Slow Cooker
- Slow cooker meal planner
Ingredients:
- 400 g Air Fryer Rosemary Roasted Potatoes
- 6 Medium Lamb Chops
- 300 g Mushrooms halved
- 1 Medium White Onion
- 1 Tsp Extra Virgin Olive Oil
- Salt & Pepper
- Frozen Peas optional
- Lamb Chops Marinade
- 240 ml Red Wine
- 1 Tsp Extra Virgin Olive Oil
- 2 Tsp Honey
- 1 Tsp Frozen Garlic
- 2 Tsp Dried Rosemary
- 2 Tsp Dried Thyme
- Kitchen Gadgets
- Crockpot
Instructions:
- Load into a bowl your lamb chops marinade ingredients and mix well. Add the lamb chops and marinate in the fridge for 2 hours
- Dice and peel your onion and sauté in the slow cooker on the stovetop with a little extra virgin olive oil
- Add into the slow cooker your lamb chops, plus the leftover marinade. And then find space in the slow cooker for your mushrooms. Season with salt and pepper
- Place your slow cooker on high and cook your slow cooker lamb chops for 3 hours on high or 5 hours on low.
- 30 minutes before the slow cooker beeps, cook the roast potatoes and warm up some frozen peas. Then serve together your lamb chops, leftover mushrooms, potatoes, and peas
Notes:
- Leftovers. You can also reheat your lamb chops in the air fryer if you have any leftover or if you have made the lamb chops ahead.
- Garlic. Frozen garlic has become one of my favourite freezer finds. You can buy bags of frozen chopped garlic and its fantastic for quickly adding to recipes