Tender Lamb Recipe with Mushroom and Bacon
1 hrs 30 mins
Beef + Lamb New Zealand
This delicious Lamb Bourguignon offers a delightful twist on the classic French dish.
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600g Quality Mark lamb shoulder
3 slices of bacon
1 tbsp tomato puree
120g button mushrooms
2 cups red wine
A pinch of salt
A pinch of black pepper
1 tsp white sugar
1 tbsp white flour
1 tbsp, chopped parsley
To Braise Lamb
Slow Cooker Method
Fry the bacon in a large deep frying pan until crisp.
Remove from the pan.
Fry the onion and garlic in the bacon fat until golden brown.
Cut the lamb into 1 inch cubes and add to the onion with the carrot.
Fry for 10-15 mins until the meat is brown on all sides.
Return the bacon to the pan with the tomato puree, mushrooms, red wine, salt, pepper, and sugar and bring to the boil.
Place in a large casserole and bake in a moderate oven 180°C for 1 hr 30 mins.
Whisk the flour into ½ cup of water and stir into the casserole to thicken.
Sprinkle the parsley on top and serve.
Nutrition Information per Serving (389g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)