Name: Slow cooker Irish lamb chop stew recipe
Ingredients: 8 forequarter lamb chops; 4 bacon rashers, cut into strips; 20.00 ml plain flour; 6 baby potatoes, thinly sliced; 3 carrots, thinly sliced; 1 brown onion cut into wedges; 1 leek small, thinly sliced; 150g cabbage, thinly sliced; 250ml Beef Style Liquid Stock; 40.00 ml fresh flat-leaf parsley finely chopped

by Paulene Christie Last updated on 05/14/2025

This slow cooker conversion of an Irish lamb chop stew is a quick, easy and affordable option when you’re lacking time. This is a dish that can be made and left to slowly cook while you go and unwind or take on your favourite duties.

How to make slow cooker Irish lamb chop stew: key tips

Carrots and leeks can take time to soften, so it’s best to slice them thinly to make sure they are lovely and tender by the end of the cooking time.

Coating the lamb chops in flour before adding them to the slow cooker helps to seal in the meat’s juices for more tender and flavourful meat, while also more uniformly thickening the gravy than if you were to add spoonfuls of flour straight into the slow cooker.

If you like, and have more time, you can brown the meat and vegetables in a frying pan before adding them to the slow cooker. The caramelisation will add extra flavour to the gravy, plus will ensure the meat is beautifully tender.

At the end of the cooking time, the lamb and vegies should be tender and the gravy thick. If your stew isn’t quite ready, just cook it for a little longer. Let the stew rest for about 20 minutes before serving so that the meat can absorb some of the cooking liquid, making it lovely and moist.

Key ingredients in this slow cooker Irish lamb chop stew recipe

Lamb forequarter chops are a more affordable cut of lamb. They have a good amount of fat that prevents them from drying out and do well when cooked slowly until tender. Bacon is also added to this stew, giving it a slight salty and smoky flavour.

This stew uses typical stew vegies such as carrot, onion, leek and potato. The cook has also added cabbage, which provides a subtle sweetness and the liquids released as it cooks help flavour the gravy.

Satisfied with stews? Also try this beef stew, and a lamb jumbuck stew.

This recipe was originally submitted by Paulene Christie, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

- Paulene Christie

Ingredients

8 forequarter lamb chops
4 bacon rashers, cut into strips
1 tbsp plain flour
6 baby potatoes, thinly sliced
3 carrots, thinly sliced
1 brown onion cut into wedges
1 leek small, thinly sliced
150g cabbage, thinly sliced
250ml Beef Style Liquid Stock
2 tbs fresh flat-leaf parsley finely chopped

Method

Step 1

Add the potato slices, carrot slices, onion wedges and leek slices to slow cooker, toss gently to mix.
Step 2

Place lamb chops and flour in a bag and toss to coat. Lay floured chops on top of vegetables in the slow cooker.
Step 3

Add the bacon and stock and finish with the shredded cabbage on top.
Step 4

Slow cook on HIGH for 6 hours.
Step 5

Season well and sprinkle with parsley and serve.

Recipe Notes

from Australia’s Best Recipes team

Is there enough liquid in this slow cooker Irish lamb chop stew?

Slow cooking requires less liquids than other cooking methods. As the lid is closed, there is less evaporation from the ingredients, and the liquids released from the meat and vegetables add to the gravy. For this reason, minimal liquids are added at the start, but don’t worry, you’ll have plenty by the end.

What size slow cooker should I use?

This recipe completely fills up a 6L slow cooker, which takes some time to cook through. For this reason, the cook chooses to cook on High to ensure everything is done in the 6 hours. However, if you are out all day, then you may prefer to cook your stew on low for 8-9 hours. If you have a smaller slow cooker, you can halve the recipe.