Slow Cooker Lamb Chops

Combine red wine and onion in a slow cooker.

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.

Dip lamb chops in the mustard mixture and massage until fully coated.

Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining mustard mixture on top.

Cover slow cooker and cook on Low until an instant-read thermometer inserted into the center of a chop reads at least 130 degrees F (54 degrees C) about 4 1/2 hours.