Bourguignonne is a French-derived term, referring to meat braised in Burgundy (red wine) and garnished with mushroom and onion. This recipe variation is unique in its fresh local flavors that one can only get from the amazing products obtained from Saratoga Farmers' Market vendors. Start with Eilhu Lamb (which is back now with full product line on both Wednesdays and Saturdays), braise the lamb in Colebrook's Black Raspberry Merlot, compliment it with Minglewood's organic mushrooms, fresh market scallions and serve over Sheldon potatoes in a fresh Argyle Yogurt Sauce and, voile!, you have Lamb Bourguignonne like you never had before and will never forget. Enjoy every bite as this meal also meets all the requirements of healthy eating!
Ingredients: (serves four)
1/4 cup all purpose flour
1/2 tsp. garlic salt
1/4 tsp. black pepper
1 lb. boneless leg of lamb, cubed
1 tbsp. olive oil
1/4 cup minced shallots
8 oz Minglewood Mushrooms, quartered
1 can (10 oz) beef consommé, undiluted
1/2 cup Colebrook Black Raspberry Merlot
1 tbsp. chopped parsley
1 tbsp. plain yogurt (greek or regular from Argyle Cheese)
5 Sheldon Potatoes, cooked and mashed in 2% milk
Directions:
Combine flour, salt, pepper into a plastic bag, shake and add lamb cubes, shaking again to coat meat.
Heat 2 tsp. of the olive oil in a skillet. Add lamb and cook until browned on all sides. Remove lamb from pan.
In the same pan add remaining 2 tsp of olive oil and heat. Add shallots and mushrooms and sauté. Add lamb, consommé, wine and parsley. Bring to boil, cover and reduce heat to simmer. Simmer until lamb is tender (30 minutes or so depending on cube size).
While lamb is simmering, prepare mashed potatoes as normal using milk (no butter).
When simmering lamb is tender, add yogurt and simmer a few minutes more, uncovered, until sauce is thickened.
Serve lamb preparation over potatoes.
Saratoga Farmers' Market is now open Wednesdays 3-6 p.m. and Saturdays 9-1 p.m. at the High Rock Ave. Pavilions.
1/4 cup all purpose flour
1/2 tsp. garlic salt
1/4 tsp. black pepper
1 lb. boneless leg of lamb, cubed
1 tbsp. olive oil
1/4 cup minced shallots
8 oz Minglewood Mushrooms, quartered
1 can (10 oz) beef consommé, undiluted
1/2 cup Colebrook Black Raspberry Merlot
1 tbsp. chopped parsley
1 tbsp. plain yogurt (greek or regular from Argyle Cheese)
5 Sheldon Potatoes, cooked and mashed in 2% milk
Directions:
Combine flour, salt, pepper into a plastic bag, shake and add lamb cubes, shaking again to coat meat.
Heat 2 tsp. of the olive oil in a skillet. Add lamb and cook until browned on all sides. Remove lamb from pan.
In the same pan add remaining 2 tsp of olive oil and heat. Add shallots and mushrooms and sauté. Add lamb, consommé, wine and parsley. Bring to boil, cover and reduce heat to simmer. Simmer until lamb is tender (30 minutes or so depending on cube size).
While lamb is simmering, prepare mashed potatoes as normal using milk (no butter).
When simmering lamb is tender, add yogurt and simmer a few minutes more, uncovered, until sauce is thickened.
Serve lamb preparation over potatoes.
Saratoga Farmers' Market is now open Wednesdays 3-6 p.m. and Saturdays 9-1 p.m. at the High Rock Ave. Pavilions.
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