Slow Cooker Lamb Chops
- 1/2 cup red wine
- 1/2 sweet onion, roughly chopped
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 tablespoon ground thyme
- 1 tablespoon dried rosemary
- 2 teaspoons ground basil
- 1 teaspoon salt
- 1 teaspoon coarse ground black pepper
- 1/4 cup tapioca starch
- 1 1/2 pounds sirloin lamb chops, room temperature
- Combine red wine and onion in a slow cooker.
- Whisk honey, mustard, lemon juice, garlic, thyme, rosemary, basil, salt, and pepper together in a small bowl until well blended. Add tapioca starch and whisk until well combined. Let sit until mixture is thickened, at least 5 minutes.
- Dip lamb chops in the mustard mixture and massage until fully coated.
- Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining mustard mixture on top.
- Cover slow cooker and cook on Low until an instant-read thermometer inserted into the center of a chop reads at least 130 degrees F (54 degrees C), about 4 1/2 hours.
red wine, sweet onion, honey, mustard, lemon juice, garlic, ground thyme, rosemary, ground basil, salt, ground black pepper, tapioca starch, chops
Taken from www.allrecipes.com/recipe/262939/slow-cooker-lamb-chops/ (may not work)