FRENCH ONION LAMB CHOPS

SERVES 6 PREP 30 MINS COOK 6 HOURS

12 lamb forequarter chops 2 tbsp plain flour 2 tbsp olive oil 80g packet French onion soup mix 2 leeks, thinly sliced 3 celery stalks, trimmed, coarsely chopped 2 cups salt-reduced chicken stock ¼ cup coarsely chopped parsley mashed potato, steamed green beans, to serve 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 chops in a 4.5-litre (18-cup) slow cooker. Sprinkle one-third soup mix then one-third leek and celery over chops. Repeat layering twice with remaining lamb, soup mix, leek and celery. Pour stock into cooker. Cook, covered, on low 6 hours.

3 Remove lamb from cooker and cover to keep warm. Skim fat from surface of sauce. Season to taste.

4 Serve lamb and sauce topped with parsley. Accompany with mash and beans.