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American Lamb Loin Chop Bourguignon

American Lamb Loin Chop Bourguignon

American Lamb Loin Chop Bourguignon with Creamy Mashed Potatoes


6 thick slices of bacon, cut into ¼-inch strips

2 ½ tablespoons olive oil, divided

2 ½ pounds American Lamb loin chops, patted dry - 8 chops

Salt and freshly ground black pepper, to taste

1 cup pearl onions, peeled* see note

2 medium carrots, peeled, cut in half lengthwise and sliced into ½-inch thick pieces

2 large garlic cloves, minced

2 tablespoons all-purpose flour

2 tablespoons tomato paste

2 tablespoons whole-gram Dijon mustard

1 teaspoon herbes de Provence

1 bay leaf

2 cups red wine, divided

1 ¾ cups low sodium beef stock, plus more, if needed

8 ounces pearl white mushrooms or the smallest mushrooms you can find, cut in half

1 tablespoon chopped fresh parsley

Flaky sea salt, to taste

Favorite mashed potatoes, to serve


Place a Dutch oven over medium heat. Add bacon and cook until most of the fat is rendered out. Remove the pot from the heat. With a slotted spoon, transfer bacon to a plate.

Preheat the oven to 300 degrees F.

Add 1 tablespoon of the oil to the bacon fat in the pot and set over medium-high heat. Season the American lamb loin chops with salt and pepper. Sear the American lamb loin chops, cooking them in batches, until nicely browned on both sides. Remove the seared American lamb loin chops from the pot and set aside with the bacon.

When the American lamb loin chops are all seared, add the onions and carrots to the pot and cook until lightly browned, about 2 minutes. Stir in garlic, flour, tomato paste, mustard, herbes de Provence and bay leaf and cook for 2 minutes more.

While stirring, slowly mix in 1/2 cup of the wine. Bring to a simmer, stirring, and when the mixture is thick, slowly mix in the rest of the wine. Mix in the 1 3/4 cups stock, return to a simmer, and then add the seared American lamb loin chops and bacon to the pot.

Cover and cook the American lamb loin chops in the oven for 90 minutes. Meanwhile, heat the remaining 1 1/2 tablespoons of oil in a skillet set over medium heat. Add the mushrooms and cook until tender, 6 to 8 minutes. Remove the pan from the heat.

When the American lamb loin chops have cooked for 90 minutes, stir in the mushrooms. Thin the stew with a bit more stock, if you find it too thick. Cover and cook in the oven for 15 minutes more, or until the American lamb loin chops are very tender. Sprinkle servings of the American lamb loin chops with flaky sea salt and chopped parsley.  Serve over mashed potatoes.

USDA recommends cooking lamb to a minimum of 145 degrees with a 3-minute rest.

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American Lamb Loin Chops Bourguignon

American Lamb Loin Chops Bourguignon.

USDA recommends a minimum internal temperature of 145 degrees with a 3 minute rest.

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