Lamb and Red Wine Casserole
Lamb and Red Wine Casserole



  • 4 large forequarter chops or 4 lamb gigots from the butcher
  • 100g bacon lardons
  • 150g peeled shallots
  • 150g halved chantenay carrots
  • 4 sliced garlic cloves
  • 750ml red wine
  • 2 tbsp cornflour paste
  • 1 bouquet garni of rosemary, thyme and bay
  • 150g button mushrooms, halved
  • 1 handful of chopped parsley
  • Add the bacon to a large pan and cook until just crisp. Add the lamb chops to the pan and brown all over, then remove the lamb from the pan and set aside. Chuck the shallots and carrots into the pan with some salt, and cook for a few mins to colour.
  • Add the garlic, cook for a minute, then add the wine and cornflour paste, mushrooms, and herbs. Simmer for 30 mins. Return the lamb to the pan and simmer for 10 mins more, then season well and serve with scattered parsley.
1 hr
4 serving

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