Lamb Chops with Orange Sauce

Lamb rib chops browned in a skillet then slow-cooked in a honey-orange glaze for 6 to 8 hours. By the time they’re done, the meat is so tender it practically falls off the bone and the sauce has reduced into a sticky, citrus-sweet coating.

Browning the chops first is a step you don’t want to skip. That sear creates a caramelized crust that holds up during the long braise and adds savory depth to the sweet orange sauce. Without it, you get pale, boiled-tasting lamb.

Orange juice, honey, and grated orange zest make up the sauce. The juice provides the citrus base, the honey adds sweetness and body, and the zest brings the bright, aromatic oils that juice alone can’t deliver. Cornstarch mixed in before cooking thickens the sauce as the chops braise.

If the sauce is too thin after cooking (the lamb releases juices into the pot), remove the chops and crank the crockpot to high. A quick cornstarch slurry stirred in will bring it to a glossy, spoonable consistency in minutes.

Kitchen Tips

• Drain the chops well after browning. Excess oil in the slow cooker will make the sauce greasy.
• Brush the orange mixture on every surface of the chops before placing them in the pot. You want full coverage.
• Don’t open the lid during cooking. The slow cooker loses heat quickly and needs time to recover.
• Rib chops have more fat and connective tissue than loin chops, which is exactly what you want for slow cooking. They stay moist where leaner cuts dry out.

Variations

• Add a sprig of fresh rosemary to the pot for an herbal note that pairs naturally with both lamb and citrus.
• Use lemon juice and lemon zest instead of orange for a sharper, more tart glaze.
• Stir in a tablespoon of whole grain mustard to the sauce for a sweet-savory contrast.