• 6 lamb rib chops
  • 2 T. extra-virgin olive oil
  • 2 c. crimini mushrooms, sliced
  • (or portobello mushrooms, if available)
  • 1/2 c. red wine, perferably Merlot
  • 2 tsp. salt
  • 2 cloves garlic, minced
  • 1 T. honey
  • 1 tsp. dried parsley
  • 2 tsp. dried oregano
  • 1 tsp. dried basil

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  1. Heat oil in a large skillet over medium-high heat.  Sear both sides of the chops and set in a 5-quart or larger slow cooker.
  2. Saute the mushrooms in the same skillet (about 2 minutes) and set on top chops in slow cooker.
  3. Add the red wine, salt, garlic, honey, marjoram, oregano and basil to the skillet and keep over medium-high heat. SCrap up any brown bits and reduce sauce by 1/3.
  4. Pour the hot wine glaze over mushrooms and chops.
  5. Cover. Cook on Low for 6-8 hours or on High for 3-4 hours.

Serve the lamb chops with the mushrooms and a side of mashed potatoes. Drizzle wine glaze over top everything on your plate!

NOTE: Always cook with wine you would actually drink. I NEVER use “cooking wine.”

Happy Crocking!

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