Description
Indulge in tender Slow Cooker Lamb Chops with a savory Garlic Parmesan Sauce. Learn how to create this flavorful dish with our easy recipe!
Ingredients
- 2 pounds (900 g) beef chops
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2.5 g) black pepper
- 4 cloves garlic, minced
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) coconut cream
- 1/2 cup (50 g) grated vegan cheese
- 1 teaspoon (1 g) dried thyme
- 1 teaspoon (1 g) dried rosemary
- 1 tablespoon (15 g) all-purpose flour
- 2 tablespoons (30 g) vegan butter
- 1 tablespoon (15 ml) lemon juice
- 1/4 cup (15 g) chopped fresh parsley
Instructions
- Season the lamb chops with salt and black pepper on both sides.
- Heat olive oil in a skillet over medium-high heat.
- Sear the lamb chops in the skillet for 2-3 minutes on each side until browned.
- Transfer the seared lamb chops to the slow cooker.
- In the same skillet, melt the butter over medium heat.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Stir in the flour and cook for an additional minute.
- Gradually whisk in the chicken broth, ensuring no lumps form.
- Add the heavy cream and whisk until the sauce is smooth.
- Stir in the Parmesan cheese, thyme, and rosemary until the cheese melts.
- Add lemon juice to the sauce and mix well.
- Pour the garlic Parmesan sauce over the lamb chops in the slow cooker.
- Cover the slow cooker and cook on low for 6-8 hours, or until lamb is tender.
- Once done, remove the lamb chops and place them on a serving platter.
- Stir chopped parsley into the sauce in the slow cooker.
- Pour the sauce over the lamb chops before serving.
Notes
- For a more robust flavor, opt for bone-in lamb chops instead of boneless.
- Swap coconut cream with heavy cream for a silkier consistency.
- Try out various plant-based cheese alternatives for a unique flavor profile.
