Best 4 Mums French Onion Lamb Chops Recipes

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Indulge in the tantalizing flavors of Mom's French Onion Lamb Chops, where succulent lamb chops are bathed in a rich, savory sauce brimming with caramelized onions, garlic, and herbs. This harmonious interplay of flavors is further enhanced by the velvety texture of the sauce, inviting you on a culinary journey like no other. Elevate your dining experience with the accompanying recipes, which include variations on this classic dish such as Grilled Lamb Chops with Caramelized Onion Sauce, where the smoky aroma of grilled lamb perfectly complements the caramelized onion sauce, and Slow Cooker French Onion Lamb Shanks, where fall-off-the-bone tender lamb shanks braise in a slow cooker, creating a comforting and heartwarming meal. Discover new favorites among these delectable lamb chop recipes, each offering a unique twist on the classic French onion flavor profile.

Here are our top 4 tried and tested recipes!

MUM'S FRENCH ONION LAMB CHOPS



Mum's French Onion Lamb Chops image

This is a recipe that my mum made for us a lot when we were kids - as did her mum when she was little! I finally got around to actually measuring them the last time I made it. LOL Feel free to play around with the quantities, I used Forequarter lamb chops, depending on what cut of chop you use you may want more or less of them. Although this uses salt reduced french onion soup mix, it still has a quite concentrated flavour. By all means you can cut it down to 1 packet, or 1 1/2 packets. Just keep in mind the gravy will be considerably thinner. You definitely want to serve this yummy dish with potato mash.

Provided by Sarah

Categories     One Dish Meal

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 3

6 lamb chops (I use forequarter)
2 (40 g) packets French onion soup mix (salt reduced if possible)
1 cup water

Steps:

  • Mix water and french onion soup mix together, set aside.
  • Trim lamb chops of all visible fat.
  • Place 3 chops in a casserole dish and top with half the French Onion mix, add the rest of the chops and top with the remaining French Onion Mix.
  • Cover with lid (or foil) and bake in 180c oven for about 1 hour.
  • I usually check them after 30 minutes and add more water if it looks a little dry.
  • Serve with mashed potatoes.

Nutrition Facts : Calories 667.1, Fat 50.7, SaturatedFat 22.4, Cholesterol 140.6, Sodium 2250.4, Carbohydrate 17.4, Fiber 1.8, Sugar 1.2, Protein 33

FRENCH ONION-BRAISED LAMB SHANKS WITH BARLEY AND GREENS



French Onion-Braised Lamb Shanks With Barley and Greens image

This warming stew starts with a mountain of lightly caramelized onions and leeks to combine the sweet-savory flavors of French onion soup with rich, red wine-braised lamb shanks. Onion soups can be delicious whether made with lightly caramelized onions or deep, dark, sweet onions, and achieving either is a simple matter of adjusting the cooking time on the onions. Barley and greens added toward the end of cooking make it a complete one-pot meal, though the stew would be equally delicious spooned over polenta or mashed potatoes. (If serving with potatoes or polenta, omit the barley and cook as directed.) Not into lamb (or can't find shanks)? Try the exact same recipe with beef short ribs or oxtail.

Provided by J. Kenji López-Alt

Categories     dinner, soups and stews, main course

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 13

3 1/2 to 4 pounds lamb shanks (about 4 large or 5 to 6 small or medium)
Salt and black pepper
2 tablespoons neutral oil, such as canola, vegetable or rice bran
3 pounds yellow onions, thinly sliced (see Tip)
1 pound leeks (about 2 large), white and pale green parts only, cut into 2- to 3-inch segments, then thinly sliced lengthwise (see Tip)
1 medium carrot (about 6 ounces), peeled and finely diced
8 garlic cloves, smashed and roughly chopped
1/4 cup tomato paste
2 cups dry red wine
6 cups chicken stock, preferably homemade (see Tip)
4 rosemary sprigs
1 cup pearled barley
1 bunch mature spinach or kale (remove the stems if using kale), roughly chopped

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 275 degrees. Lightly season lamb with salt and pepper on all sides. Heat the oil in a 7- to 8-quart Dutch oven over medium-high until shimmering. Add the lamb shanks and cook, turning occasionally, until well-browned on all sides, about 10 minutes total. Transfer the lamb to a rimmed baking sheet or large plate, and set aside.
  • Add the onions, leeks and carrots to the Dutch oven. Reduce heat to medium. Season lightly with salt and cook, stirring frequently and scraping the bottom of the Dutch oven with a wooden spoon, until the onions and leeks are as caramelized as you'd like, about 20 minutes for lightly caramelized onions that give the stew a more savory flavor, or 45 minutes or longer for deeply caramelized onions that will make the stew sweeter. If browned bits start building up on the bottom of the pot, add water a tablespoon at a time, scraping them up and reincorporating them before continuing.
  • When the onions are ready, add the garlic, and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and stir until it evenly coats all of the vegetables. Add the wine, scrape the bottom and sides of the pot, and cook until the wine is reduced by at least half, a minute or two. Add the chicken stock and the rosemary. (Tie the rosemary into a bundle with kitchen twine if you want to make it easier on yourself later.)
  • Return the lamb shanks to the pot. Increase heat to high, bring the pot to a simmer, and transfer to the oven. Place a lid on top, leaving it cracked by an inch or so. Cook for 2 1/2 hours, then remove from oven. Flip the lamb, and stir the barley and spinach into the broth, making sure it's all submerged. Return to the oven, cover with the lid cracked, and continue cooking until a metal skewer inserted into the lamb meets very little resistance, the meat falls off the bone with a little tug, and the barley is fully cooked but still chewy, 30 to 45 minutes longer.
  • Transfer the pot to the stovetop, remove and discard the rosemary, and adjust the consistency to a saucy, stewlike mixture by simmering to thicken, or thin it out by adding water. Stirring as you go to prevent the bottom from sticking. Season to taste with salt and pepper, and serve.

FRENCH ONION CHOPS



French Onion Chops image

Chops are cooked slowly, ensuring the meat falls off the bones. You will need 2 or 3 chops per person. Some of the males in my house eat more!

Provided by Bernie Bear

Categories     Lamb/Sheep

Time 1h10m

Yield 2-3 chops per person, 4-6 serving(s)

Number Of Ingredients 2

lamb loin chop
2 (50 g) packets French onion soup mix

Steps:

  • Place aluminium foil in a baking dish. Leave enough overlap to fold over chops.
  • Sprinkle one packet of french onion soup over the foil.
  • Place chops on top of dry soup mix.
  • Sprinkle other packet of french onion soup on top of chops.
  • Fold foil over.
  • cook in oven (160 degrees celcius) for 50-60 minutes. Unfold foil for 5-10 minutes.
  • Remove from oven.
  • Serve with mashed potato and steamed vegetables.

Nutrition Facts : Calories 75.8, Fat 1.3, SaturatedFat 0.1, Cholesterol 1.2, Sodium 2007.8, Carbohydrate 15.1, Fiber 1.6, Sugar 4.9, Protein 1.9

FRENCH ONION BAKED LAMB CHOPS



French Onion Baked Lamb Chops image

This is an old family favorite. Super easy and really yummy. The dried soup makes a tasty jelly on top and the foil parcel keeps the chops moist and juicy.

Provided by Jacqdav

Categories     Meat

Time 35m

Yield 6 chops, 3-6 serving(s)

Number Of Ingredients 2

6 lamb chops
3 tablespoons French onion soup mix

Steps:

  • Pre-heat the oven to 190 degrees celciuis.
  • Take a baking tray and place a large sheet of foil on top. Make sure foil is long enough make a pouch to fit the chops in flat.
  • Place the chops on the foil and coat the top of each one with soup powder. The more powder you use the more 'jelly' you will have for each chop and the stronger the flavor.
  • Wrap foil over the top of the chops to make a package and fold to seal.
  • Bake for 30 mins (be careful when opening the package as hot steam will come out).

Nutrition Facts : Calories 589, Fat 50.6, SaturatedFat 22.3, Cholesterol 140.6, Sodium 106.4, Protein 31

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the dish will taste. This is especially important for the lamb chops, which should be fresh and of good quality.
  • Don't overcook the lamb chops: Lamb chops are best cooked medium-rare to medium. Overcooking them will make them tough and dry.
  • Use a heavy-bottomed skillet: A heavy-bottomed skillet will help to evenly distribute the heat and prevent the lamb chops from sticking.
  • Let the lamb chops rest before serving: After cooking, let the lamb chops rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.
  • Serve with your favorite sides: French onion lamb chops can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

French onion lamb chops are a delicious and elegant dish that is perfect for a special occasion. With its tender lamb chops, flavorful onion sauce, and crispy breadcrumb topping, this dish is sure to impress your guests. So next time you're looking for a special meal to cook, give this recipe a try. You won't be disappointed.

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