The Best Honey Glazed Lamb Chops You'll Ever Eat
This recipe transforms succulent lamb chops into a restaurant-quality dish with a golden honey glaze infused with garlic, fresh lemon and aromatic spices. The original recipe calls for quick pan-searing, but this slow cooker version allows the lamb to cook gently whilst the spice rub and honey-lemon sauce meld into an irresistible coating. Perfect for entertaining or a special family dinner, the result is melt-in-your-mouth lamb that's far more forgiving than traditional high-heat cooking methods
Watch: The Best Honey Glazed Lamb Chops You'll Ever Eat
Original recipe video — click to play
Original method: 6 minutes on high heat (3 minutes each side at 130°C)
Ingredients
For the Lamb
- 2 whole lamb racks, trimmed of excess fat
Approximately 800–1000 g total. Standard racks of 8–10 cutlets each.
Spice Rub
- 5 ml paprika
- 8 ml onion powder
- 5 ml freshly ground black pepper
- 5 ml chilli flakes
- 5 ml garlic powder
- 8 ml salted butter or Kinders butter seasoning
Kinders is a branded buttery seasoning blend; standard salted butter works well.
Honey-Lemon Sauce
- 5 whole garlic cloves, minced or crushed
- 1 ½ whole lemon, sliced into wheels and roughly chopped
Approximately 3–4 wheels; include some flesh and pith for flavour.
- 45 ml clear honey
Use 45–60 ml (3–4 tbsp) depending on preferred sweetness.
- 75 ml salted butter or Kinders butter seasoning
Kinders brand or standard salted butter. This will form the base of the glaze.
Garnish & Finish
- 30 g fresh coriander (cilantro), chopped
Add in the final 10 minutes of cooking to preserve colour and fresh flavour.
For Browning
- 15 ml vegetable oil or ghee
For searing the lamb before slow cooking to develop colour and flavour.
Method
- 1
In a small bowl, combine the paprika, onion powder, black pepper, chilli flakes, garlic powder and Kinders butter seasoning (or salted butter). Mix well to create a uniform spice rub.
~5 mins - 2
Pat the lamb racks dry with kitchen paper. Rub the spice mixture evenly over both sides of each rack, pressing gently so it adheres well.
~5 mins - 3
Heat the vegetable oil or ghee in a large frying pan over medium-high heat. Once shimmering, carefully place the lamb racks in the pan and sear for 2–3 minutes on each side, until golden brown on the outside. This develops flavour and colour before slow cooking.
~10 minsTip: Do not skip this step; browning adds depth to the final dish.
- 4
In your slow cooker, combine the minced garlic, chopped lemon wheels, honey and Kinders butter seasoning (or salted butter). Stir well to combine.
~5 mins - 5
Transfer the seared lamb racks to the slow cooker, nestling them amongst the honey-lemon sauce. Turn to coat both sides lightly with the sauce.
~5 mins - 6
Cover the slow cooker and cook on LOW for 4 hours, or HIGH for 2 hours. The lamb should be tender and cooked through (internal temperature 63°C for medium). Start checking at the 1.5-hour mark on HIGH, or 3 hours on LOW.
~4 hrsTip: Cooking time depends on the thickness of the racks and your slow cooker's temperature consistency. Lamb racks 3–4 cm thick typically cook in this timeframe.
- 7
In the final 10 minutes of cooking, stir in the fresh coriander (cilantro) and adjust seasoning to taste with additional salt and pepper if needed.
~10 minsTip: Fresh herbs are best added late to preserve their vibrant colour and flavour.
- 8
Carefully remove the lamb racks from the slow cooker and place on a warm serving platter. Spoon the honey-lemon sauce generously over the top, including the softened lemon pieces and garlic.
~5 mins - 9
Rest the lamb for 5 minutes before serving. Garnish with additional fresh coriander if desired. Serve with rice, couscous, roasted vegetables or crusty bread to soak up the glorious sauce.
~5 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. Individual lamb chops will cook more quickly—try HIGH for 1–1.5 hours or LOW for 2.5–3 hours, depending on thickness. Check internal temperature (63°C for medium) to ensure they're cooked to your liking. Reduce the sauce ingredients by half if using fewer chops to avoid excess liquid
Comments
No comments yet — be the first to share your experience!