Ingredients

The following ingredients have 12 Servings
  • 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

Instruction

  • 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.
  • 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.
  • Remove lamb from cooker; cover to keep warm. Skim fat from surface of sauce; season to taste. Serve lamb and sauce sprinkled with parsley.