SLOWCOOKER RECIPES RECIPES LAMB

Slow Cooker Chutney Lamb Chops

Slow Cooker Chutney Lamb Chops

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 7
Difficulty Easy

Rating (click to rate)

3.6 based on 113 ratings.

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

Nutrition Information

Qty per
9g serve
Qty per
100g
Energy 157cal 1686cal
Protein 0.13g 1.41g
Fat (total) 0.05g 0.57g
 - saturated 0.01g 0.07g
Carbohydrate 7.8g 83.6g
 - sugars 7.4g 79.6g
Dietary Fibre 0.21g 2.28g
Sodium 46mg 499mg

Nutritional information does not include the following ingredients: Lamb Chops, Water, 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.

Slow Cooker Chutney Lamb Chops | Stay at Home Mum

Method

  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.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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