Easy lamb chop bourguignon

Lamb and Mutton SA
6 servings Prep: 15 mins, Cooking: 3 hrs 25 mins
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Beef bourguignon is probably one of the best-known classic French dishes. This fuss-free version is made with delicious lamb chops - a hearty, upgraded “plan B” for when the weather is not ideal for a braai. This recipe is also perfect for making in a cast iron potjie over the fire, if you prefer.


By Independent Contributor March 08 2022
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Ingredients (13)

45 ml olive oil
1.2 kg lamb chops
salt and black pepper
250 g streaky bacon — chopped
2 large onions — peeled and quartered
4 garlic cloves — peeled and sliced
5 sprigs fresh thyme — woody stalks removed
30 ml tomato paste
10 ml cake flour
750 ml red wine — Bordeaux-style blend works well
250 g baby mushrooms — or halved if bigger
500 g tagliatelle — cooked and buttered, for serving
handful fresh parsley — chopped, for serving
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Method:

Preheat the oven to 170 C.

Heat the oil in a heavy based large pot (that has a lid) over high heat. Fry the chops in batched, browning them on both sides and seasoning with salt and pepper. Remove from the pot and turn down the heat to low.

Add the bacon, onions, garlic and thyme and fry for 2-3 minutes, stirring.

Add the tomato paste and flour, stirring. 

Add the red wine and stir to loosen any sticky bits on the bottom of the pot. Now add the browned meat and juices back to the pot and bring to a simmer. Cover and bake for about 2,5-3 hours or until the meat is just starting to fall from the bone.

Add the mushrooms and cook for a further 10-15 minutes (covered), then remove from the oven. 

Serve hot with cooked buttered tagliatelle (or rice or potatoes) and scattered parsley.

Note

This tagine can be made a day ahead and reheated before serving as the flavours improve on standing (store in the refigerator overnight). Freezes very well.

Supported by the Red Meat Industry of SA – Recipes and styling Ilse van der Merwe – The Food Fox and photos by Tash Seccombe.



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