French onion lamb chops
12 lamb forequarter chops, about 2kg
2 tbsp plain (all-purpose) flour
2 tbsp olive oil
80g packaged french onion soup mix
700g leeks, thinly sliced
3 stalks celery, trimmed and chopped
500ml salt-reduced chicken stock
¼ cup coarsely chopped fresh flat-leaf parsley
Trim excess fat from the lamb.
Toss lamb in flour to coat, shake off excess.
Heat oil in a large frying pan; cook lamb, in batches, until browned.
Place 4 lamb chops into a large heavy-bottomed saucepan.
Sprinkle one-third of the soup mix then one-third of the leek and celery over chops.
Repeat layering twice with remaining lamb, soup mix, leek and celery.
Pour stock into the saucepan.
Cook, covered, on low, for about 3 hours.
Remove lamb from the saucepan; cover to keep warm.
Skim fat from surface of sauce; season to taste.
Garnish lamb and sauce with parsley.
Serve with mashed potato and steamed green beans.