Name: Slow-cooker lamb chops
Cook time: 390 min
Total time: 390 min
Yield: 6
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

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.

This is a great recipe for entertaining in the cooler months. Lamb shoulder chops and chump chops are also suitable for this recipe.
Note

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