Slow Cooker Chutney Lamb Chops

Slow Cooker Chutney Lamb Chops


Servings 4
Time Needed Prep
Ingredients 7
Difficulty Easy

Rating (click to rate)

3.6 based on 118 ratings.


  • 8 Lamb Chops
  • 1/2 cups Water
  • 3 tsp Curry Powder
  • 1 tbsp Brown Sugar
  • 1 tsp Soy Sauce
  • 1/2 cups Fruit Chutney
  • 1 tsp Dry Mustard

Nutrition Information

Qty per
9g serve
Qty per
Energy 0.7025kcalcal 7.5427737006834kcalcal
Protein 0.0675gg 0.72475049793043gg
Fat (total) 0gg 0gg
 - saturated 0gg 0gg
Carbohydrate 0.1125gg 1.2079174965507gg
 - sugars 0.0225gg 0.24158349931014gg
Dietary Fibre 0.01gg 0.10737044413784gg
Sodium 44.1625mgmg 474.17472392375mgmg

Nutritional information does not include the following ingredients: Lamb Chops, Water, Curry powder, Brown sugar, Fruit Chutney, Dry Mustard

Please Note - Nutritional information is provided as a guide only and may not be accurate.

I do love a good lamb chop – and cooking them in the slow cooker makes the lamb chops so tender!

Even if you have chops with bones (which by the way makes the meat tastier when it is straight off the bone) – the meat will just fall off and you can pick out the bones.

This one is yummy served with pasta or cous cous or mashed potato (with a good handful of cheese in there).

How to Freeze Slow Cooker Chutney Lamb Chops:

Allow the casserole to cool totally and then place the mixture into a zip lock bag, removing as much air as possible.  Label and freeze for up to 12 months.


  1. Put water, curry powder, soy sauce, chutney, salt and pepper, mustard and brown sugar into a bowl.

  2. Mix well.

  3. Place the chops into the slow cooker.

  4. Pour sauce over the top.

  5. Cook on low for six hours.

Recipe Hints and Tips:

  • Slow Cooker Chutney Lamb Chops can be frozen. Seal in a zip lock bag for up to four months.  Defrost slowly in the fridge. Bake in the oven until heated through and caramelised.
  • Serve with pan fried asparagus and mashed potato.
  • You can also cook this in an oven. Set oven to 180 degrees. Place chops on oven tray and cover with sauce. Bake for 30 minutes. Turn chops over and cook for a further 15-30 minutes.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

Ask a Question

Close sidebar