Recipe

Slow-cooker lamb chops

Planning a dinner party menu just got simpler with this recipe that has lamb chops enriched with the earthiness of celery, onion and parsley.

  • 6 hrs 30 mins cooking
  • Serves 6
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Slow-cooker lamb chops

Ingredients

  • 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

Method

  • 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.

Notes

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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