Step 1

Combine red wine and onion in a slow cooker.

Step 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.

Step 3

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

Step 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.

Step 5

Cover slow cooker and cook on Low for 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).