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1
In a large skillet, heat 1 tablespoon of the oil until shimmering.
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2
Season the lamb with salt and pepper.
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3
Add 4 of the chops to the skillet and cook over moderately high heat until richly browned, about 3 minutes per side.
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4
Transfer the browned chops to the slow cooker.
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5
Repeat with 1 tablespoon of oil and the 4 remaining lamb chops.
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6
Pour off the oil in the skillet.
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7
Heat the remaining 1 tablespoon of oil in the skillet.
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8
Add the garlic and onion and cook over moderately high heat, stirring often, until softened, about 5 minutes.
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9
Add the tomatoes and cook, stirring, until they release their juices, about 3 minutes.
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10
Add the chicken stock and bring to a boil, scraping up the browned bits from the bottom of the skillet.
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11
Transfer the mixture to the slow cooker.
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12
Add the water.
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13
Cover and cook on high for 2 hours, until the lamb is tender.
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14
Scatter the chicory over the top of the stew.
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15
Cover and cook, stirring a few times, until the chicory is tender, about 1 hour.
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16
Transfer the lamb to a large rimmed baking sheet; discard the bones, fat and gristle.
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17
Return the lamb to the slow cooker and stir in the lemon juice and dill.
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18
Season with salt and pepper and serve with rice.
