Lamb Bourguignonne

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Serves 6


1.25kg/2.5lb boned lean leg of lamb (boned weight)

350g/12oz button onions

3 tablespoons oil

50g/2oz butter or margarine

225g/8oz button mushrooms

250ml/8fl oz dry red wine

300 ml/.5 pint brown stock

.5 teaspoon salt

freshly ground black pepper

1 tablespoon arrowroot powder

1 tablespoon water


chopped parsley

fried bread croutons.


  1. Cut the meat into bite sized pieces.
  2. Blanch the peeled onions in boiling water for 2 minutes then drain.
  3. Heat the oil in a large deep frying pan. Add the butter or margarine and, when foaming, add the meat and brown quickly on all sides. Remove with a slotted spoon and reserve.
  4. Add the onions to the pan and brown evenly. Remove with a slotted spoon and reserve.
  5. Finally fry the mushrooms in the pan juices. Return the lamb and onions to the pan. Stir in the wine, stock and seasoning. Bring to the boil then transfer to a flameproof casserole.
  6. Cover and cook in a moderate oven (160 C, 325 F, Gas Mark 3) for about 1.5 hours or until the meat is cooked. Remove the casserole from the oven.
  7. Dissolve the arrowroot in the water, add slowly to the casserole and cook for a further 5 minutes over a gentle heat until the stock is clear and thickened. Adjust the seasoning and serve garnished with chopped parsley and fried bread croutons.

Leg Stew/Casseroles Oven/Slow-Cooker

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522