Lamb chop and red wine stew
This dish is a lamby take on the French classic coq au vin. The strong flavour of lamb holds up really well against bold flavours such as red wine, woody rosemary and earthy mushrooms. This flavour-packed one-pot only takes an hour to knock up and is delicious served with buttery mashed potato or crusty French bread.
Ingredients
Metric
Imperial
- 8 lamb chops
- 100g of smoked bacon lardons
- 150g of shallots, peeled and left whole
- 150g of chantenay carrots, halved lengthways
- 4 garlic cloves, sliced
- 2 tbsp of cognac
- 750ml of red wine
- 2 tbsp of Doves Farm Organic Cornflour, mixed with a splash of water to make a paste
- 1 bouquet garni, containing 2 sprigs of rosemary, 2 sprigs of thyme and a bay leaf
- 150g of button mushrooms, smaller ones left whole or halved if larger
- 1 handful of fresh parsley, chopped
- salt
- freshly ground black pepper
Method
If your lamb chops come with a long piece of fatty meat attached, trim these off and slice into pieces the same size as the bacon lardons
Place a large pan over a high heat and add the bacon and (if you have them) lamb lardons – no oil is required as the lardons will render out enough fat
- 100g of smoked bacon lardons
Once the lardons are starting to crisp up and have released some fat, push them to the side of the pan and add 4 of the lamb chops. Colour on each side for 1–2 minutes then remove from the pan and brown the remaining 4 chops. Remove those chops and place on a plate with the others and set aside
Next, add the whole shallots and carrots with a pinch of salt and cook for a few minutes until starting to colour
- 150g of shallots, peeled and left whole
- 150g of chantenay carrots, halved lengthways
- salt
Add the garlic and cook for a minute followed by the cognac. Cook until the liquid reduces almost completely, then add the red wine with the cornflour paste, bouquet garni and mushrooms. Bring to the boil, then turn down and simmer for 30 minutes
- 4 garlic cloves, sliced
- 2 tbsp of cognac
- 750ml of red wine
- 1 bouquet garni, containing 2 sprigs of rosemary, 2 sprigs of thyme and a bay leaf
- 150g of button mushrooms, smaller ones left whole or halved if larger
- 2 tbsp of Doves Farm Organic Cornflour, mixed with a splash of water to make a paste
After this time, add the lamb chops and simmer for 10 minutes more. Season to taste with salt and pepper and serve with a handful of chopped parsley
- 1 handful of fresh parsley, chopped
- salt
- freshly ground black pepper
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