Ingredients
- ½ sweet onion, roughly chopped
- ½ cup red wine
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 tablespoon ground thyme
- 1 tablespoon dried rosemary
- 2 teaspoons ground basil
- 1 teaspoon salt
- 1 teaspoon coarse ground black pepper
- ¼ cup tapioca starch
- 1 ½ pounds sirloin lamb chops, room temperature
Directions
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Combine onion and red wine in a slow cooker.
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Whisk honey, mustard, lemon juice, garlic, thyme, rosemary, basil, salt, and pepper together in a small bowl until well blended. Add tapioca starch and whisk until well combined. Let sit until mixture is thickened, at least 5 minutes.
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Dip lamb chops in the honey-mustard mixture and massage until fully coated.
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Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining honey-mustard mixture on top.
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Cover slow cooker and cook on Low for 4 1/2 hours.
