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Slow-cooker Lamb Chops in Red Wine Sauce

There's something about dinner in the slow cooker, plus it's so convenient. But, no time? Just pop the same ingredients in the pressure cooker!

Recipe Credit:

Serves: 4 | Prep Time 20 mins | Cooking Time 5 hrs 10 mins


  • 1 tsp olive oil
  • 1kg lamb forequarter chops, trimmed
  • 1 red onion, halved, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 410g can chopped tomatoes with paste (see note)
  • 1 cup dry red wine
  • 5 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 1/2 cups risoni
  • 100g low-fat feta, crumbled
  • 1/3 cup chopped flat-leaf parsley leaves
  • 2 tsp lemon zest
  • Salt, to season


  1. Heat oil in large deep non-stick frying pan over medium-high heat. Season lamb with salt and pepper. Add half the lamb to pan. Cook for 2 to 3 minutes each side or until browned. Transfer to the bowl of a 5.5 litre slow cooker. Repeat with remaining lamb.
  2. Reduce heat to medium. Add onion. Cook, stirring often, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add tomatoes, wine, thyme and rosemary. Season with salt and pepper. Pour over the lamb. Cover with lid. Cook on low for 5 hours or until lamb is tender.
  3. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
  4. Sprinkle lamb with feta, parsley and lemon zest. Serve with risoni.


Pressure cook: Follow steps 1 and 2, transferring to pressure cooker (if you brown the meat and vegetables in the pressure cooker pot rather than a non-stick pan, you will need to increase the oil slightly). Add 1 cup cold water. Seal cooker. Place over high heat until steam escapes at a constant rate. Reduce heat to low. Cook for 40 minutes. Release steam following manufacturer’s instructions. Continue from step 3.

Cook’s note: We used Ardmona Duo. You could use 1 can chopped tomatoes and 2 tablespoons tomato paste. Try this recipe with some steamed and buttered brussels sprouts or broccolini to add extra vegies.

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