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Lamb Bourguignon

Tender Lamb Recipe with Mushroom and Bacon

4

Serves

35 mins

Prep Time

1 hr 30 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

This delicious Lamb Bourguignon offers a delightful twist on the classic French dish.

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High Iron

Lamb Bourguignon

Ingredients

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600g Quality Mark lamb shoulder

diced

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3 slices of bacon

roughly chopped

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1 onion

sliced

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1 carrot

sliced

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1 Tbsp tomato puree

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120g button mushrooms

halved

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2 cups red wine

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⅓ tsp salt

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⅓ tsp black pepper

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1 tsp white sugar

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1 Tbsp white flour

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1 Tbsp parsley

chopped

Method

To Braise Lamb

Slow Cooker Method

1

Fry the bacon in a large deep frying pan until crisp.

2

Remove from the pan.

3

Fry the onion and garlic in the bacon fat until golden brown.

4

Cut the lamb into 1 inch cubes and add to the onion with the carrot.

5

Fry for 10-15 mins until the meat is brown on all sides.

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6

Return the bacon to the pan with the tomato puree, mushrooms, red wine, salt, pepper, and sugar and bring to the boil.

7

Place in a large casserole and bake in a moderate oven 180°C for 1 hr 30 mins.

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8

Whisk the flour into ½ cup of water and stir into the casserole to thicken.

9

Sprinkle the parsley on top and serve.

More info

Nutrition Information per Serving (389g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1780 kJ (425 kcal)

Protein

41.7g

Total Fat

13.4g

Saturated Fat

5.5g

Carbs

8g

Sugars

6.3g

Sodium

550mg

Iron*

3mg

* Percentage of recommended daily intake (Aust/NZ)