- 12 (2kg) lamb forequarter chops
- 2 tablespoon plain (all-purpose) flour ·
- 2 tablespoon olive oil ·
- 80 gram packaged french onion soup mix ·
- 2 medium leeks (700g), sliced thinly ·
- 3 stalks celery (450g),trimmed, chopped coarsely ·
- 2 cup (500ml) salt-reduced chicken stock ·
- 1/4 cup fresh flat-leaf parsley, coarsely chopped
- 1Trim 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.
- 2Place 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.
- 3Remove 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.
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