RECIPE
Suzanne's Lamb Bourguignon
This is KristaSheep lamb meat fan, Suzanne's, adaptation of bourguignon de joues de boeuf, a traditional French beef recipe where the meat is diced and marinated in herbs, red wine and a splash of cognac before being slow-cooked for several hours. Bourguignon is a french term describing a dish that is prepared with wine or with a mushroom and onion garnish. This LAMB meat variation is an original recipe from Suzanne L. and goes really well with creamy mashed potatoes and a side of something green.
THE RECIPE...straight from Suzanne L.
" On last year's order, the lamb roast was particularly good. Was inspired to try something new, not in recipe books; did as beef bourguignon preparation (only with a lamb shoulder roast), with all veggies (celery, garlic, peppers, (carrots, mushrooms optional), fresh spices, including fresh 7 bay leaf, mustard baste, about 1-2 tbsp of maple syrup, lots of oregano and basil over the whole lamb leg, and ¾ bottle of blueberry wine. Let marinate in fridge for 24+ hours.
Cooked at 350 degrees, uncover, for about 2 hours.
Removed lamb from marmite, let rest for 20 min.
Cooked lamb an extra 30 min., interior meat thermometer should read 150(F) degrees.
Removed all veggies from marmite, added the rest of wine bottle and boil. Added ¼ to ½ cup of Sour Cream, blend all to make a sauce.
It was delicious! Guests asked for 'doggy bags'."
-Suzanne L.
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