Crockpot Lemon Rosemary Lamb Chops

07 Jun Crockpot Lemon Rosemary Lamb Chops

My in-law raise sheep so we always have lots of lamb on hand and is delicious. It is my children’s favorite meat of choice. Who doesn’t love a good crockpot meal? You can use the leftover lamb for sandwiches. I found this recpe a few years ago at Winter Monroe and it is a family favorite.

Crockpot Lemon Rosemary Lamb Chops
Prep time
Cook time
Total time
Serves: 4 servings
  • 8 lamb chops
  • juice of 1 lemon and lemon zest
  • 3 cloves garlic
  • 1 tbsp. rosemary
  • 2 tbsp. parsley
  • salt
  • pepper
  • olive oil
Honey Balsamic Dipping Sauce (optional)
  • ⅓ c. balsamic vinegar
  • 1 garlic clove
  • 2 tbsp. honey
  • ¾ c. oil
  • salt and freshly ground black pepper
  1. In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.
  2. Place lamb chops in crockpot (mine are usually frozen).
  3. Drizzle olive oil over lambs (just a little for flavor, lamb is more fatty than other meats).
  4. Pour lemon juice, zest, garlic over lamb.
  5. Sprinkle seasonings over top.
  6. Cook for 3-4 hours on high, or 6-8 hours on low.
  7. Remove bones and fat. Serve with dipping sauce (optional) and your favorite sides.