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Tuesday, 9 April 2013

Lamb Bourguignon

Made this delicious Lamb Bourguignon the other day and in fact this is not the first time I cook Bourguignon and I always find that this type of dish or something like stew is my comfort food.  

I always love to cook one pot dish as it is easy with no hassle and by the time the dish is cooked, I will surely enjoy this hearty meal.  

Lamb Bourguignon
Recipe sourced from Eat Your Heart Out with changes
Originally from from Delia Smith
Serves 6-7

1kg lamb chop cut into 2 inch (5 cm) squares
3 tablespoons olive oil
1 medium onion, sliced
1 heaped tablespoon plain flour
450ml red Burgundy or other red wine (1 pour in 600ml)
2 cloves garlic, chopped
2 sprigs fresh thyme or 1/2 tsp dried thyme
1 bay leaf
350g shallots, whole
150g smoked or unsmoked streaky bacon, cut into cubes
150g mushrooms, sliced (I used a mixture of white button mushrooms and fresh shitake)
Salt and freshly milled black pepper

You can either cut the lamb chop into large chunks (5cmx 5cm) or leave it whole (like a 2" steak).

Preheat oven to 140°C.

In a casserole or pan, heat  2 tablespoons of the oil over high heat and sear the beef, a few pieces at a time, to a rich, dark brown on all sides. Using a slotted spoon, transfer the browned meat to a plate.

Add the sliced onion to the casserole and cook for 3 minutes, until softened. Return the meat to the casserole or pan and sprinkle in the flour, stirring round to soak up all the juices. Then gradually pour in red wine, again stirring all the time. Add the chopped garlic, herbs and seasoning, put the lid on and cook very gently on top of the stove on a very low heat or transfer to the oven – either way it will take 2 hours.

Just before the 2 hours is up,  fry the shallots and bacon with 1 tbsp oil for 2 minutes to colour them lightly. Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour.

 So delicious!


  1. Ding dong ding dong! This dish calls lamb what ah? I don't eat lamb, so today I can only take a look of it, hehe!

  2. Mel, I love this type of dishes too. So convenient, everything into the pot and it tastes so good!

  3. Hi Mel, aiyoh.... your lamb dish so luscious and inviting. I might need extra rice for this delicious dish. I love to eat lamb but never attempt to cook at home.

    Have a nice day ahead.

  4. Oh wow, looks so mouth watering! Great with some pasta or bread to dip into the sauce.

  5. This looks so hearty, and i love lambs, must be very delicious!

  6. ooh.. looks delish, mel! your family must've enjoyed this stew very much ^^ i would! *drool* ^^

  7. I seldom eat lamb but this dish looks very nice and inviting!

  8. Hi Mel! I seldom cook lamb but wife has requested rack of lamb for her coming birthday... Let's see.. :D

    This is indeed comfort food! Are you still in NZ?

    1. Hi Alvin
      I am sure you will create something special for your wife. And hopefully I can view your special lamb dish. I only be going to NZ end of this month.

  9. Hi Mel, thanks for trying out the recipe and so glad that you liked it! I have to try it with lamb as well next time :)

  10. i dont eat lamb too but i enjoy reading how you did it and although the time takes a little long, i know it must had worth the effort :)

  11. What an unusual take on beef bourguignon. It looks so delicious. You can't go wrong with Delia's recipes.

  12. My mouth is watering, and believe it or not, I don't normally eat lamb too. My husband on the other hand is a big lamb fan. I think he can smell this from garage when he comes home. LOL. Looking so yummy!

  13. Mel,
    I love lamb. I also bookmarked this when I saw this in Yen's blog.
    You cooked this so well. I can smell lamb from here :D