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Lamb Bourguignon
Source: dLife

Wine and strongly brewed coffee make a rich-tasting and flavorful gravy for this lamb dish.

Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 241.4
Total Carbs 6.5 g
Dietary Fiber 0.9 g
Sugars 0.8 g
Total Fat 7.7 g
Saturated Fat 2.3 g
Unsaturated Fat 0.7 g
Potassium 565.2 mg
Protein 28.2 g
Sodium 251.1 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 3 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  leg of lamb, boneless
1 each  cooking spray
1 tsp  olive oil
1 cup  frozen white pearl onions
1 tsp  minced garlic
1 cup  low sodium beef broth
0 1/2 cup  red wine
0 1/4 cup  brewed coffee
1 1/2 tbsp  whole wheat flour
1 tbsp  unsalted tomato paste
0 1/4 tsp  salt
0 1/2 tsp  black pepper
  1. Trim fat from lamb. Flatten lamb by placing it between 2 sheets of heavy-duty plastic wrap. Pound with meat mallet or rolling pin, flattening to 1/2" thickness. Cut into 1" pieces.
  2. Coat large nonstick skillet with cooking spray. Add oil and heat over medium-high. Add lamb, cook 6 minutes or until browned on all sides.
  3. Remove meat from skillet; set aside.
  4. Add onions to skillet; cook 2 minutes or until lightly browned and tender, stirring often. Add garlic, cook 30 seconds, stirring often. Remove from skillet and set aside.
  5. Pour beef broth and wine into skillet; bring to boil. Reduce heat and simmer uncovered 5 minutes.
  6. Combine coffee, flour, tomato paste, salt, and pepper, stirring until smooth. Add to skillet. Cook, stirring constantly, until sauce is thickened.
  7. Add lamb and onion mixture, simmer 10 minutes, stirring occasionally. Serve.

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