1.Trim excess fat from lamb. Toss lamb in flour to coat, shake off excess. Heat oil in a large frying pan, cook lamb, in batches, until browned.
2.Place 4 lamb chops into a 4.5-litre (18-cup) slow cooker. Sprinkle one-third of the soup mix then one-third 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.
3.Remove lamb from cooker, cover to keep warm. Skim fat from surface of sauce, season to taste. Serve lamb and sauce sprinkled with parsley.
This is a great recipe for entertaining in the cooler months. Lamb shoulder chops and chump chops are also suitable for this recipe.