Name: French onion lamb chops
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Yield: 12
Ingredients: 12 lamb forequarter chops; 2 tablespoon plain flour; 2 tablespoon olive oil; 80 gram packaged french onion soup mix; 2 medium leeks, thinly sliced; 3 sticks celery, trimmed, coarsely chopped; 2 cup (500 millilitres) chicken stock; 1/4 cup coarsely chopped fresh flat-leaf parsley

French onion lamb chops

Slow-cooking lamb chops in French onion soup makes for tender meat with the sweet savouriness of onions. Served with Paris mash and green beans, this simple dish is sure to satisfy.

Serves 12

Prep

30M

Cook

Total

6H 30M

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Ingredients

12 lamb forequarter chops

2 tablespoon plain flour

2 tablespoon olive oil

80 gram packaged french onion soup mix

2 medium leeks, thinly sliced

3 sticks celery, trimmed, coarsely chopped

2 cup (500 millilitres) chicken stock

1/4 cup coarsely chopped fresh flat-leaf parsley

Method

Trim excess fat from lamb. Toss lamb in flour to coat,shake off excess. In a large frying pan, heat oil; cook lamb, in batches, until browned.

Place 4 lamb chops into a 4.5-litre slow cooker. Sprinkle 1/3 of the soup mix then 1/3 of the leek and celery over the chops. Repeat layering with remaining lamb, soup mix, leek and celery. Pour stock into cooker. Cook, covered, on low, 6 hours.

Remove lamb from cooker; cover to keep warm. Skim fat from surface of sauce; season to taste. Serve lamb and sauce sprinkled with parsley.

Lamb shoulder chops and chump chops are also suitable for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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