- 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
- 1Trim 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.
- 2Place 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.
- 3Remove 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.
The Latest from Australian Women's Weekly Food
- Blackberry parfaitToday 12:43am
- Pork silverside roast with maple-roasted vegiesYesterday 11:15pm
- Quick & easy minestroneJul 19, 2019
- Salmon parcels with kipfler potatoesJul 19, 2019
- 12 brussels sprouts recipesJul 18, 2019
- Ultimate greek saladJul 18, 2019
- Parsnip noodles with spicy lamb meatball raguJul 17, 2019
- 10 oat dessert and snack recipesJul 17, 2019
- Mint jellyJul 17, 2019
- 12 brilliant baked cheesecakesJul 17, 2019
- Roasted sumac chicken with baby vegetablesJul 16, 2019
- Pickled baby beetrootJul 16, 2019
- Easy bolognese recipesJul 16, 2019
- Layered banana butterscotch cakeJul 15, 2019
- French toastJul 13, 2019