The Great Chef

Made this delicious Lamb Bourguignon the other day and in fact this is not the first time I cook Bourguignon and I always find that this type of dish or something like stew is my comfort food.   I always love to cook one pot dish as it is easy with no hassle and by the time the dish is cooked, I will surely enjoy this hearty meal.   Lamb Bourguignon Recipe sourced from   Eat Your Heart Out with changes Originally from from Delia Smith Serves 6-7 Ingredients 1kg lamb chop cut into 2 inch (5 cm) squares 3 tablespoons olive oil 1 medium onion, sliced 1 heaped tablespoon plain flour 450ml red Burgundy or other red wine (1 pour in 600ml) 2 cloves garlic, chopped 2 sprigs fresh thyme or 1/2 tsp dried thyme 1 bay leaf 350g shallots, whole 150g smoked or unsmoked streaky bacon, cut into cubes 150g mushrooms, sliced (I used a mixture of white button mushrooms and fresh shitake) Salt and freshly milled black pepper You can either cut the lamb chop into large chunks (5cm...

Lamb is one of those types of meat that is a delight all year long but for me Easter tastes even better with  a plate of lamb. While living with my parents I didn't get the chance of eating as much lamb as I would like because most of our family didn't like he exquisite and strong flavor of this meat (believe it or not!). So now, I don't wast a chance of eating it. That doesn't mean I cook it frequently, though. In fact, yesterday was my second time cooking it. The first time I cooked a rack of lamb I followed a recipe by Gordon Ramsay but I was not particularly happy with it. He suggests a crust of parmesan cheese and herbs but the flavor of the cheese ended up standing above everything else and turned the dish quite heavy. This time, I decided to follow my guts and try a recipe that came to my mind during last week. It also includes cooking the meat involved in a crust but this time I chose sesame seeds and instead of cooking the entire rack, I cut it in individual ch...