Can I cook the lamb chops on Low instead of High?

Yes, you can use the Low setting for 4–5 hours if you prefer a more gentle cooking process. However, for lamb chops that remain tender and not overcooked, High 2.5–3 hours is ideal. Lamb cooks best on a shorter, hotter cycle to maintain its juiciness

What if I don't have Pecorino Romano cheese?

Pecorino Romano is traditional for cacio e pepe polenta because of its sharp, salty flavour and melting quality. In a pinch, you can substitute with Parmesan cheese, though the flavour will be slightly milder. Add the same quantity (100g) at the very end of cooking

How do I know when the lamb is done?

The best way is to use a meat thermometer: aim for 58–60°C in the thickest part for medium-rare, or 62–65°C for medium. Alternatively, the meat should be tender but still offer slight resistance when pierced with a fork. Lamb continues to cook slightly as it rests, so remove it from the heat just before it reaches your target temperature

Can I make this dish entirely in the slow cooker without browning the lamb first?

Whilst technically possible, browning the lamb chops in a hot pan before the slow cooker is strongly recommended. This step develops a rich, caramelised crust that adds tremendous depth of flavour and colour to the finished dish. The slow cooker alone cannot replicate this, so the extra 6 minutes of pan-searing is well worth the effort

THE BEST LAMB CHOPS YOU WILL EVER EAT! (EPIC DINNER IN UNDER 10 MINUTES) | SAM THE COOKING GUY

by SAM THE COOKING GUY

Lamb

Published 9 May 2026Original video

These sensational lamb chops are seared until golden, then basted with a flavourful sauce whilst a silky cacio e pepe polenta cooks on the side. The combination of tender lamb, creamy polenta, and savoury sauce creates a restaurant-quality dish that tastes far more complicated than it actually is. Adapted for the slow cooker to maintain the lamb's juiciness and reduce active cooking time, this is an impressive meal that's perfect for entertaining or a special weeknight dinner

Video thumbnail: THE BEST LAMB CHOPS YOU WILL EVER EAT! (EPIC DINNER IN UNDER 10 MINUTES) | SAM THE COOKING GUY

Watch: THE BEST LAMB CHOPS YOU WILL EVER EAT! (EPIC DINNER IN UNDER 10 MINUTES) | SAM THE COOKING GUY

Original recipe video — click to play

Original video by SAM THE COOKING GUY8k likes on YouTube

15 mins

Prep time

4 hrs

Slow cook (Low)

2 hrs

Slow cook (High)

Serves

4 hrs 15 mins

Total (Low)

Slow cooker setting:High 2.5–3 hours

Original method: 10 minutes stovetop and grill

Ingredients

Servings:

Units:

Main

800 g lamb chops (rib or loin), trimmed of excess fat
Approximately 8 chops, 100g each
250 ml beef or lamb broth
Reduced quantity for slow cooker

Seasoning

5 g sea salt
To taste
2 g freshly ground black pepper
To taste

For the Polenta

500 ml whole milk
500 ml vegetable or chicken broth
200 g polenta (cornmeal)
75 g butter
Add in final 10 minutes of polenta cooking
100 g Pecorino Romano cheese, finely grated
Add at the very end, just before serving

For the Sauce

50 g butter
Add in final 20 minutes
15 g garlic, minced
, minced
Add in final 20 minutes
Approximately 3 cloves
3 sprigs fresh rosemary
, fresh
Add in final 20 minutes
3 sprigs fresh thyme
, fresh
Add in final 20 minutes
½ whole lemon, juice only
Add at the very end

Method

1
Heat a large frying pan over medium-high heat until very hot. Whilst it heats, pat the lamb chops dry with kitchen paper and season generously on both sides with sea salt and freshly ground black pepper.
~5 mins
Tip: Dry lamb ensures better browning and colour development
2
Once the pan is smoking hot, carefully place the lamb chops in the pan and sear for approximately 2–3 minutes on each side until deeply browned. Do not move them whilst they sear — this develops a rich crust.
~6 mins
Tip: This step is essential even though you're using a slow cooker; it builds flavour and colour that cannot be replicated in the slow cooker alone
3
Transfer the browned lamb chops to your slow cooker. Pour the beef or lamb broth around (not over) the chops. Set the slow cooker to High and cook for 2.5–3 hours until the lamb is tender and cooked to your liking (medium-rare to medium is ideal).
~3 hrs
Tip: For rare lamb, reduce time to 2–2.5 hours. Check internal temperature: 58–60°C for medium-rare, 62–65°C for medium
4
Approximately 1 hour before the lamb is ready, begin preparing the polenta. In a separate large saucepan, bring the whole milk and vegetable or chicken broth to a gentle simmer over medium heat.
~5 mins
Tip: You can make polenta in a second slow cooker on High if preferred; this takes approximately 2–3 hours
5
Once the broth is simmering, slowly whisk in the polenta in a steady stream, stirring constantly to prevent lumps from forming. Continue stirring frequently for 45 minutes to 1 hour until the polenta is creamy, pulls away from the side of the pan, and a spoon stands upright in it.
~50 mins
Tip: Polenta requires frequent stirring to prevent burning and sticking on the bottom. Reduce heat to low if it begins to splatter
6
In the final 20 minutes of the lamb's cooking time, prepare the sauce. In a small saucepan, melt 50g butter over medium heat. Add minced garlic, fresh rosemary sprigs, and fresh thyme sprigs. Cook gently for 2–3 minutes until fragrant, being careful not to burn the butter.
~5 mins
Tip: This sauce is added late to preserve the delicate flavour of the fresh herbs
7
Carefully pour the garlic-herb butter mixture into the slow cooker with the lamb chops. Stir gently to distribute. Let it cook for a final 15–20 minutes on High to meld the flavours.
~18 mins
Tip: Remove the herb sprigs after cooking if you prefer, or leave them in for garnish
8
When the polenta is ready, stir in the 75g butter until fully incorporated and the polenta becomes glossy and rich. Immediately before serving, fold in the finely grated Pecorino Romano cheese and season to taste with sea salt and freshly ground black pepper.
~3 mins
Tip: Add the cheese at the very last moment to preserve its flavour and prevent it from becoming stringy
9
Remove the lamb chops from the slow cooker and arrange on warm serving plates. Spoon the creamy polenta to the side of each plate.
~3 mins
10
Finish by squeezing fresh lemon juice over the lamb chops and sauce. Ladle some of the pan sauce over and around the lamb. Serve immediately while everything is hot.
~2 mins
Tip: The lemon juice brightens all the rich flavours and provides a final flourish

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, you can use the Low setting for 4–5 hours if you prefer a more gentle cooking process. However, for lamb chops that remain tender and not overcooked, High 2.5–3 hours is ideal. Lamb cooks best on a shorter, hotter cycle to maintain its juiciness

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