10 mins Prep
360 mins Cook
Rating (click to rate)
based on 115 ratings.
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.
Put water, curry powder, soy sauce, chutney, salt and pepper, mustard and brown sugar into a bowl.
Place the chops into the slow cooker.
Pour sauce over the top.
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.