Pairs well with Sautéed Lamb with Mushroom
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Sautéed Lamb with Mushroom
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A classic French sauté technique recipe featuring diced leg of lamb and king oyster mushrooms in a rich, thickened brown stock sauce. Inspired by Larousse Gastronomique, this dish is a quick bistro-style sauté with a flavorful demi-glace style gravy.
00:30:00 total
Serves 4
medium
Main Various
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Ingredients
- leg of lamb - watch the video to see (half leg, trimmed, deboned, diced)
- king oyster mushrooms - watch the video to see (used as substitute for se or portini mushrooms)
- olive oil - watch the video to see (for searing meat and sautéing mushrooms)
- butter - watch the video to see (used for sautéing mushrooms and finishing sauce)
- salt - to taste (to season meat and mushrooms)
- black pepper - to taste (to season meat and mushrooms)
- brown stock - 100 ml (about 100 ml, homemade or store-bought enhanced with roasted lamb bones, carrot, celery, onion)
- tomato paste - 2 tablespoons (used to flavor and color the sauce)
- flour - 5 g (used for thickening the sauce (part of beurre manié))
- butter - 5 g (used for thickening the sauce (part of beurre manié))
- garlic cloves - 2 cloves (2 cloves, finely chopped)
- white wine - 50 ml (50 ml, for deglazing the pan)
- fresh parsley - watch the video to see (for garnish)
Instructions
- Prepare the lamb: Trim, debone, and dice half a leg of lamb. Reserve bones for stock.
- Sear the lamb: Massage diced lamb with salt, pepper, and a little olive oil. Heat olive oil in a sauté pan over medium to high heat. Sear lamb pieces in batches for up to 10 minutes until nicely browned. Keep warm in oven at 50°C.
- Sauté the mushrooms: In a separate non-stick pan, heat olive oil and butter. Add sliced king oyster mushrooms, season with salt and pepper, and sauté until lightly browned. Keep warm.
- Prepare the sauce base: Bring filtered brown stock to a simmer. Add 1.5 tablespoons tomato paste and stir. Prepare beurre manié by mixing equal parts butter and flour. Gradually whisk in beurre manié to stock and bring to a boil to thicken to a semi-syrupy consistency.
- Flavor the sauce: Add one clove of finely chopped garlic to the sauce. Season with salt and pepper to taste.
- Deglaze the pan: In the sauté pan used for lamb, add a little butter and heat until foaming. Add 50 ml white wine to deglaze, scraping up caramelized bits. Reduce wine almost completely.
- Combine sauce and stock: Add the thickened stock sauce to the deglazed pan. Stir and adjust consistency if needed. Add remaining garlic and a touch more tomato paste (up to 2 tablespoons total).
- Assemble the dish: Return lamb and mushrooms to the pan with sauce. Warm gently over medium heat to combine flavors.
- Garnish and serve: Plate the lamb and mushrooms with sauce. Garnish with fresh parsley and serve immediately.
