French Onion Lamb Chops!

This is a recipe that I stole from a friends mum about 28 years ago, I have passed this on to my sister, my parents, friends, pets and they all cook it and they all love it! It’s not even a recipe it’s like two ingredients and five steps. This is the perfect dish to chuck together on a cold night, it’s delicious, wintery and comforting takes about 30 minutes to prep and cook and costs about $10 easily feeding a family of four or more! This is cooking at its simplest, no skill required, this has to be my favourite cheats dish yet, I hope you give it a try and that you love as much as I do…cheers!

Simple, quick and yum!
Simple, quick and yum!

What you’ll need……

4 large lamb forequarter chops (if using smaller cuts like rump, lion or cutlets 6 -12 depending on how many you’re feeding or how hungry you are)

I packet of French onion simmer soup ( I used Woolworths Homebrand about .40c or you can splash out with Continental for about $1.50 but personally I find it a bit salty for this dish)

500ml boiling water from the kettle

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How to do it…….

Preheat oven to 180 degrees,  in a large baking dish lay chops as flat as possible. In a pouring jug mix french onion soup mix with 2 cups or 500 ml of boiling water, mix well. Pour over the lamb chops and place them in the oven, cook for about 25 minutes or to your liking, turning after 15 minutes………….umm that’s it! Serve with creamy mashed potato and veg of your choice, I chose  broccoli and my new fave, kallettes! I have included below my recipe for mash…….enjoy!



Creamiest of creamy mashed potatoes ever!
Creamiest of creamy mashed potatoes ever!


Mashed Potato!

What you’ll need……

6 large potatoes peeled,  washed and cut into even sized chunks

2 garlic cloves peeled and washed (optional)

2 tbsp softened butter (or however much you like, you can never add too much butter to mash)

1/4 – 1/2 cup of milk

salt & pepper

How to do it……

Add potatoes and garlic to a large pot and cover with water, boil potatoes until soft. Drain and using a potato ricer, a drum sieve or just a regular old masher, pound those potatoes and garlic until they are as smooth a you can get them. Add butter and depending on the consistency of your mash add milk until creamy but not sloppy, season with salt & pepper!

Drum sieve, ricer & masher!
Drum sieve, ricer & masher!




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