Taste of Home: Slow-Cooked Lamb Chops

I honestly didn't think that lamb chops made in a slow cooker would actually be worth eating.  I really thought they were roast or forget it.  I'm very, very happy to be wrong.  This recipe turns out some incredibly tender lamb chops, and if you go to the effort of making the gravy, a delicious sauce for some mashed potatoes or rice.  I am absolutely keeping this recipe in the rotation.

Note: Lamb loin chops look like little T-bone steaks.

Slow-Cooked Lamb Chops
Adapted from Taste of Home

1 medium yellow onion, sliced
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon garlic powder
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
8 lamb loin chops (about 1¾ pounds)
2 garlic cloves, minced
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
½ teaspoon dried parsley
⅛ teaspoon Accent powder (optional)

Place onion in the bottom of a 3-quart slow cooker insert. Combine the oregano, thyme, marjoram, garlic powder, salt and pepper; rub over the lamb chops. Place chops over onion. Top with garlic. Cover and cook on low for 5 to 6 hours, or until the meat is tender.

Remove the meat and onions to a plate and pour off the remaining liquid into a measuring cup.  Separate the fat from the broth and discard.  You should have about 1 cup of broth.

In a medium saucepan over medium-high heat, melt the butter and sprinkle the flour over.  Stir together and cook for about 30 seconds, or until the flour smells a little nutty.  Add the broth and stir well.  Lower the heat to medium and simmer until the mixture starts to thicken.  Add in the parsley and Accent powder, if using.  Season with salt and pepper.  Serve the gravy with the lamb chops and onions.

Makes 4 servings