Caramelised Lamb Chops

One of my favourite recipes growing up was my mum’s French Onion Lamb Chops. I have found a way to convert it into a failsafe diet recipe. It is so quick and easy to make. The meat is so juicy and tender cooked this way and better still, my kids love it!

6 Lamb Chops or enough to feed your family
1 leek, sliced finely
Brown sugar
Water, approx 1 cup depending upon how many chops and the size of your pan.

Pre-heat oven to 180°.

Scatter half of the leek over the bottom of a baking tray. Place chops flat on top of the leeks, then scatter the rest of the leeks over the top. Sprinkle each chop with brown sugar. Pour small amounts of water over the brown sugar to dampen it and then pour into the bottom of the tray approx 5 mm deep to create a steam bath. Cover tightly with alfoil and bake for approx 50 minutes – 1 hr depending upon the size of your chops or until tender and meat begins to fall off the bone. Check water level after 40 mins and add a bit more if drying out too much. 

Serve covered in the caramelised leeks and gravy with mashed potatoes and your favourite veggies.


Pic below shows the chops with leeks and brown sugar scattered over the top before going into the oven.

 Next pic shows water added. Just need enough to moisten the brown sugar and fill up the base of the pan.

The finished product…

Notes: If you happen to have any gravy left over, freeze straight away to use in casseroles, soups or stews. Just remember that it is meat gravy so will be a little higher in amines.


  1. Wow, looks awesome! Will be trying this one for sure.

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