The French farmhouse move — leeks gone silky in white wine, chops braised on top

Chump chops sit in an interesting spot — too thick to rush, too tender to need all day. This braise is built for exactly that. You brown them hard, then let them sit in a pan of leeks that have melted down with butter, white wine and stock for three-quarters of an hour. Somewhere in that time the leeks stop being a vegetable and become the sauce. It's quiet, old-fashioned French country cooking — the sort of dish that asks for mash, a low fire and no plans for the evening.

1 hr 25 mins 4 servings Prep 15 minsCook 1 hr 10 minsMain CourseFrench

Ingredients

  • 4 Your Farmer grass-fed lamb chump chops
  • 1 tbsp olive oil
  • 25g butter
  • 3 leeks, white and pale green parts only, washed well and thickly sliced
  • 2 cloves garlic, sliced
  • 150ml dry white wine
  • 250ml chicken stock
  • 3 sprigs thyme
  • 1 tsp Dijon mustard
  • Salt and pepper to season

Instructions

Season the chops well. Heat the oil in a wide, heavy pan or casserole over medium-high heat and brown them 3 minutes per side. Set aside.

4 chump chops1 tbsp olive oil

Turn the heat to low. Add the butter, leeks and a pinch of salt and cook gently for 8–10 minutes, stirring now and then, until silky but not browned.

25g butter3 leeks

Add the garlic for 1 minute, then pour in the wine and let it bubble hard for 2 minutes, scraping up the browned bits.

2 cloves garlic150ml dry white wine

Add the stock and thyme, then nestle the chops and their juices into the leeks. Cover and keep at the barest simmer — or in a 160°C oven — for 45 minutes, turning the chops once, until tender.

250ml chicken stock3 sprigs thyme

Lift the chops out to rest on a warm plate. Stir the Dijon into the leeks and simmer uncovered for a few minutes until the sauce loosely coats a spoon. Season to taste.

1 tsp Dijon mustard

Serve the chops over the melted leeks with the sauce spooned generously over — mash on the side if you like.

Appears in

Lamb Share B only — Chump Chops (4 pack)

Your Farmer CSA grass-fed lamb share — Pack B selection of pasture-raised lamb cuts, vacuum-sealed, NSW & ACT delivery
CSA Pastured Lamb Share
From $183.33

The Chop Between Grill and Stew

Most lamb cuts pick a side. Cutlets and loin chops belong to the fast, hot school; shanks and forequarter belong to the long, slow one. The chump — the meaty seam where loin meets leg — genuinely plays both, and this braise shows off its slower face. Forty-five minutes at a whisper of a simmer is enough to turn a thick chop yielding without cooking it to rags, and the fat running through the cut keeps it moist the whole way. The one thing that ruins a braise like this is a hard boil, which squeezes the meat tight and toughens it — bubbles should rise lazily, one or two at a time. Your Farmer® chump chops arrive four to a pack in Share B of our pastured lamb share, and this is the dish for the week you want the house smelling like a French farmhouse.

Swaps and Variations

If your box carried forequarter chops instead, they take to this braise beautifully — add 20 minutes and a splash more stock. A spoon of crème fraîche or thick cream stirred in with the Dijon makes the sauce silkier; a handful of frozen peas in the last 5 minutes adds sweetness and colour. No wine open? Use extra stock plus a teaspoon of white wine vinegar at the end for the same lift. And tarragon in place of thyme moves the whole dish one village closer to Paris.

Storage and Leftovers

Like most braises, this is better on day two — the leeks and lamb settle into each other overnight. Keep it 3 days in the fridge and reheat gently, covered, on low heat with a splash of water. It freezes well for 3 months; thaw overnight before reheating. The best leftover trick: pull the meat from any remaining chop, chop it through the leftover leek sauce and toss with pasta and a little of the pasta water. If that idea alone justifies a second pack, the chump chop four-pack is there between boxes.

Frequently asked questions

What can I use instead of white wine?

Replace it with the same amount of extra chicken stock and add a teaspoon of white wine vinegar or lemon juice when you stir in the Dijon. You want that touch of acidity to balance the sweet leeks.

How do I get the grit out of leeks?

Slice them first, then dunk the slices in a big bowl of cold water and swish — the grit sinks while the leeks float. Lift them out with your hands rather than pouring the lot through a colander.

Why did my chops come out tough?

Almost always the braise was boiling rather than barely simmering, or it stopped too early. Keep the liquid at a lazy bubble and give the chops the full 45 minutes — if they're still firm, another 15 minutes helps rather than hurts.

Can I make this in a slow cooker?

Yes — brown the chops and soften the leeks in a pan first, deglaze with the wine, then transfer everything to the slow cooker for 4 hours on low. Stir the Dijon in at the end, and reduce the sauce in a pan if it's thin.

0 commentson Chump Chops Braised with Leeks and White Wine

Three Simple Steps

A whole table of real food.

Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.

01

Reserve your share — or try a pack

Subscribe to a share of the harvest, or start with a one-off fixed pack.

02

Make it your own

Pick your delivery rhythm and what's in the box. Skip or cancel anytime — no lock-in.

03

Cook, savour, know your farmer

We deliver in a reusable esky we collect next time. No couriers, no waste.

5.0
Vendor:Your Farmer

CSA Grass Fed Beef Share

Price$176.67
Vendor:Your Farmer

CSA Pastured Lamb Share

Price$183.33
Vendor:Your Farmer

Grass-Fed Steak Box

Price$158.89
Vendor:Your Farmer

Grass-Fed Mince, Sausage and Diced Beef Pack

Price$264.44
Vendor:Your Farmer

Grass-Fed Beef and Lamb BBQ Box

Price$286.67
Vendor:Your Farmer

Pastured Lamb Roast and Slow-Cook Box

Price$155.56
Vendor:Your Farmer

Quarter, Half or Whole Cow: Grass-Fed Beef, Cut Your Way

Price$1,145.00
Vendor:Your Farmer

Whole Pastured Lamb, Cut Your Way

Price$525.00

More Recipes

View all

Osso buco-style braised grass-fed lamb chump chops in tomato sauce over soft polenta, topped with gremolata.

Osso Buco-Style Braised Chump Chops with Gremolata

The Milanese treatment — chops braised low in white wine and tomato, lifted at the end by lemony gremolata

Osso buco is Milan's great braise, and the finishing touch is what makes it: gremolata, a raw scatter of lemon zest, garlic and parsley chopped fine, stirred in right at the end. Against an hour and a half of slow, rich braising, that fresh, sharp hit is a revelation — it stops the whole thing feeling heavy and makes you reach for another spoonful. Lamb chump chops stand in beautifully for the traditional veal shin here, their fat and connective tissue melting into a glossy sauce over soft polenta. It takes time, but almost none of it is yours. This is a dish to be proud of.

Read moreabout Osso Buco-Style Braised Chump Chops with Gremolata

A thick bowl of split pea and lamb bone soup topped with shredded lamb and mint.

Split Pea and Lamb Bone Soup

Pea-and-ham thinking, straight from the lamb paddock

Every Australian family has a pea-and-ham soup story, and every one of those soups leans on the same trick: a bone in the pot doing the heavy lifting. This is that trick with lamb bones instead of a hock. The split peas collapse into a thick, velvety base, the bones give the broth real depth and body, and a pinch of smoked paprika stands in for the smokehouse if you want that familiar edge. It's the thriftiest pot in this whole collection — pantry peas, add-on bones, one lazy afternoon — and it eats like a hug.

Read moreabout Split Pea and Lamb Bone Soup

Grass-fed T-bone steak sliced and served with homemade tarragon bearnaise and chips, bistro style.

T-Bone with Bearnaise from Scratch

The sauce that turns a steak into an occasion

Béarnaise has a reputation as chef's territory — it isn't. It's three egg yolks, a sharp tarragon reduction and a stream of warm butter, whisked over gentle heat until it turns thick, glossy and faintly wobbly. Twenty minutes of honest attention, most of it while the steak rests. And there's no better steak to learn it on than a grass-fed T-bone: the fillet side was born for béarnaise, and the sirloin side isn't far behind. This is occasion cooking you can pull off on an ordinary Saturday.

Read moreabout T-Bone with Bearnaise from Scratch