Direction

1. Combine onion and red wine in a slow cooker.
2. 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.
3. Dip lamb chops in the honey-mustard mixture and massage until fully coated.
4. Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining honey-mustard mixture on top.
5. Cover slow cooker and cook on Low for 4 1/2 hours.