French onion lamb chops

Prep 0 h : 15 m
Cook 3 h : 0 m


  • 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

    ΒΌ 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.