Lamb chop and red wine stew


First published in 2021
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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

  • 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 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

First published in 2021
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