Honey soy lamb chops with rosemary

Submitted by joanne ryan

Honey soy lamb chops with rosemary

5 from 8 votes
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes


  • 1/4 cup salt reduced soy sauce
  • 1/4 cup honey
  • 3 cloves of garlic crushed
  • 2 large red onions diced
  • 6 lamb forequarter chops
  • 5 sprigs of fresh rosemary
  • 15 gms of melted butter
  • 1 tablespoon of plain flour


  • Combine soy sauce,honey,galic in small jug
  • Place onion on bottom of slow cooker. Place chops on top of onion. Pour sauce mixture over chops and onion. Place rosemary on top. Cook on low for 6 hours.
  • When cooked remove rosemary sprigs. Romove chops and place on plate and cover to keep warm.
  • Combine butter and flour and stir. Pour into slow cooker and stir until sauce thickens.

18 thoughts on “Honey soy lamb chops with rosemary”

    1. I’d say yes although the meat will be falling apart. I often cook mine for longer if I am not around til later but it does tend to fall apart!

  1. Hi all! My daughter loves honey and lamb so I made this (uber excited) but it turned out rather greasy (from the meat, I believe). Did anyone else have this problem.? The lamb was beautiful but the liquefied version of the honey and soy was dominated by the fat from the forequarter chops 🙁

    Any advice?

  2. My daughter and I loved the lamb but found the dish very greasy. The honey and soy were taken over by it. Did anyone else have the same problem? What could I do to reduce the amount of fat that is emitted by the lamb?

  3. This was such a yummy dish!! I cut most of the fat off the lamb before I put it in the SC. I also used tamari instead of soy (that’s all I had). . The meat was falling off the bone. Delicious!!!!

  4. I cooked this for dinner tonight. Made some changes to the recipe, because of what I had on hand, and it was excellent! Apart from the ingredient changes I made, I added some “smallish” chopped potatoes over the onion. Also trimmed the outer fat off the chops. Then I thickened the liquid with cornstarch mixed with water. Never thicken anything with flour. My digital slow cooker doesn’t have a high and low setting, so I just cooked it for 4 hrs. As I said, it was excellent. Thank you for the recipe…..Pamela

  5. Brilliant recipe, loved the extra lamb fat and rosemary ……if you trim off too much fat the dish does not have enough liquid…..this is definitely comfort food worth waiting for…

  6. Deborah Clarke

    Another easy great dish, I did cook for closer to 9 hours( got caught up) but still turned out delicious even though meat completely fell off bone. Didn’t have fresh rosemary so used dried and left it in. Yum

  7. Chris Keighran

    Tried this yesterday using heavily trimmed of fat lamb forquarter chops. Instead of fresh Rosemary I used a teaspoon of dried. It was yummo. Will definitely be doing this again but with lean lamb shoulder, leg or steaks.

  8. Marilyn Macdonald

    5 stars
    A wonderful recipe. Very yummy and easy to prepare and make. lovely smells throughout the house . Will make it again. Thank you Joanne for sharing your recipe.

  9. 5 stars
    Super easy and delicious. I cut most of the fat off the chops. Will definitely cook again .
    Served with a pile of veggies:-)

  10. 5 stars
    I made this tonight using a mix of Lamb loin and neck chops. I cut most of the fat off the chops. I doubled the sauce and onions. I used normal soy sauce and 1 1/2 teaspoons rosemary instead of fresh. I cooked the lamb on high for 2 hours then in low for a couple of hours till we needed it. I thickened the sauce with cornflour mixed with a little water. This lamb dish is delicious.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top