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.

First published in 2021






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


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


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


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

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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