Easy lamb chop bourguignon (French-style stewin red wine)

By The Food Fox for Lamb and Mutton SA

Beef bourguignon is probably one of the best-known classic French dishes, also famously featuring in the movie Julie& Julia. This fuss-free version is made with delicious lamb chops - ahearty, upgraded “plan B” for when the weather is not ideal for a braai. 

This recipe is also perfect for making in a castiron potjie over the fire, if you prefer.

Ingredients: (serves 6)

45 ml olive oil

1,2 kg lamb chops

salt & pepper

250 g streaky bacon, chopped

2 large onions, peeled & quartered

4 cloves garlic, peeled & sliced

5 sprigs thyme, woody stalks removed

30 ml tomato paste

10 ml cake flour

750 ml dry red wine (a Bordeaux-style blendworks well)

250 g small mushrooms (or halved if bigger)

500 g tagliatelle, cooked & buttered, forserving

a handful fresh parsley, chopped, for serving

Method:

1.   Preheat the oven to 170 C.

2.   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 & pepper. Remove from the pot and turn down the heat to low.

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

4.   Add the tomato paste &flour, stirring. 

5.   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.

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

7.   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 refrigerator overnight). Freezes very well.