Slow Cooker Chutney Lamb Chops

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  • Slow Cooker Chutney Lamb Chops

How to Make Slow Cooker Chutney Lamb Chops I do love a good lamb chop – and cooking them in the slow cooker makes the lamb so tender – even if you have chops with bones (which by the way…

How to Make Slow Cooker Chutney Lamb Chops

I do love a good lamb chop – and cooking them in the slow cooker makes the lamb 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.

Lamb Lamb, Recipes, Slowcooker Recipes,
serves
4
time needed
prep cook
ingredients
7
difficulty
Easy
rating (click to rate)
3.7 based on 8989 ratings, click to rate

Ingredients

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


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Method

How to Make Slow Cooker Chutney Lamb Chops

  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.

Notes

Recipe submitted by Megan House

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.

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