- 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.
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