Bag of ingredients & Recipe for French Onion Lamb Chops

Bag of ingredients for French Onion Lamb Chops by Hercules. Here is a recipe for this dish:

French Onion Lamb Chops


6 lamb chops (I used forequarter lamb chops)
2 tablespoons olive oil
2 tablespoons plain flour
80g packet French onion soup mix (use reduced-sodium if possible)
2 medium leeks, thinly sliced
3 celery sticks, trimmed and coarsely chopped
2 cups (500 milliliters) chicken stock
¼ cup chopped fresh flat-leaf parsley

Trim any excess fat from the lamb chops. Pat the lamb chops dry with paper towels. Season the lamb chops with salt and pepper.
Toss the lamb chops in the flour to coat them lightly. Shake off any excess flour.
Heat the olive oil in a large frying pan over medium heat. Add the lamb chops and cook for 2-3 minutes per side, or until browned. Remove the lamb chops from the pan and set them aside.
Add the leeks and celery to the pan and cook for 5-7 minutes, or until softened.
Stir in the French onion soup mix and cook for 1 minute more.
Pour in the chicken stock and bring to a boil. Scrape up any browned bits from the bottom of the pan.
Reduce heat to low, simmer for 5 minutes.
Return the lamb chops to the pan, nestling them into the sauce. Spoon some of the sauce over the lamb chops.
Cover the pan and simmer for 20-25 minutes, or until the lamb chops are cooked through and tender.
Garnish with chopped fresh parsley before serving.

You can use bone-in or boneless lamb chops for this recipe.
If you don’t have chicken stock, you can use beef stock or vegetable stock.
You can also add other vegetables to the pan with the leeks and celery, such as carrots or mushrooms.
For a thicker sauce, you can mash some of the cooked vegetables into the sauce before returning the lamb chops to the pan.
Serve with mashed potatoes, roasted vegetables, or rice.

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