French onion lamb chops

Slow-cooking lamb chops in French onion soup makes for tender meat with the sweet savouriness of onions. Served with Paris mash and green beans, this simple dish is sure to satisfy.

  • 30 mins preparation preparation
  • 6 hrs cooking slow-cooking
  • Serves 12
  • Print


  • 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


  • 1
    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.
  • 2
    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.
  • 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.


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

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