Name: French onion lamb chops
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Yield: 6
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

Lamb chops slow-cooked in a French onion soup-flavoured gravy make a perfectly delicious cold weather dinner served with creamy mash and green beans. Don’t have a slow cooker? This dish cooks up beautifully in the oven. Find the details below.

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.

myer.com.au

Breville The Smart Temperature Slow Cooker 6L BSC420SS in Stainless Steel Silver

woolworths.com.au

Continental Classics Simmer Soup French Onion 40g

woolworths.com.au

Campbell’s Real Stock Chicken 250mL

Is this lamb chop recipe suitable to freeze?

This dish can be frozen at the end of step three.

Can a different cut of chop be used?

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

How to cook this French onion lamb chop recipe in the oven

The benefit of cooking this recipe in the oven is that leek and onion soup mixture will not be as saucy as it is in the slow-cooker version, instead it becomes sticky and full of flavour.

There’s no need to brown the lamb first – just place half the flour-coated lamb in a single layer in a large baking dish. Sprinkle with half the soup mix, leek and celery, then repeat layers. Drizzle the stock over the lamb, then cover tightly with foil. Bake at 180°C (160°C fan-forced) for 1½ – 2 hours or until tender. Remove the lid or foil and bake, uncovered, for a further 30 minutes until browned and fall-apart tender. Rearrange the chops halfway through for even browning.

This dish can be baked ahead of time and refrigerated or frozen. The fat will solidify on top once cold. Remove the fat with a spoon before reheating the lamb in a baking dish, uncovered, in a 180°C (160°C fan-forced) oven for about 30 minutes or until hot.

Julie Goodwin's braised lamb chops in a white pan sprinkled with parsley

Julie Goodwin’s braised lamb chops in a sweet curry sauce

Paprika lamb forequarter chops tray bake

A pita wrap with lettuce, tomato and tzatziki and lamb chops on the side.

Shawarma-spiced lamb chops with tzatziki

Julie Goodwin's lamb forequarter chops and vegetable tray bake

Julie Goodwin’s lamb forequarter chops with vegetables tray bake

Julie Goodwin’s slow cooker lamb chops

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.

Instagram Facebook