2 tablespoons olive oil 12 lamb chump chops 6 baby (150g) onions, halved 2 cloves garlic, crushed 2 small (400g) leeks, chopped 40g packet French onion soup mix 1/2 CUPS (375ml) boiling water
1 tablespoon finely chopped fresh parsley
Heat half the oil in large flameproof baking dish; cook lamb, in batches, until browned both sides. Heat remaining oil in same dish; cook onion, garlic and leek, stirring, until onion is browned lightly.
Return lamb to dish; sprinkle with soup mix, pour over water. Bake, covered, in moderate oven 40 minutes. Uncover; bake about 30 minutes or until lamb is tender and sauce thickened. [Best made on day of serving.] Just before serving, sprinkle with parsley.
SERVES 4 TO 6
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