Lamb Sauté 'Chasseur'

Ingredients

• 800 gLamb
• 30 gButter
• 15 mlOlive oil
• 175 gMushroom
• 60 gShallot
• 40 mlCognac
• 40 mlWhite wine
• 45 gTomato sauce
• 90 gDemi-glace
• 5 gParsley
• 3 gSalt
• 1 gPepper

Instructions

1. 1

   Preparation

   • Cut the lamb shoulder into pieces the size of a small egg (about 800 g total).
   • Season with 3 g salt and 1 g pepper.
   • Peel and finely chop the shallots (2 pieces, about 60 g).
   • Clean and slice the mushrooms (150–200 g, here 175 g).
   • Chop the parsley (about 5 g).
2. 2

   Searing

   • Heat butter (30 g) and olive oil (15 ml) in a large pan over medium heat.
   • Brown the lamb pieces in batches over moderate heat until cooked and golden (avoid too high heat to keep them tender).
   • Remove the lamb and keep warm.
3. 3

   Make the sauce

   • Sauté the mushrooms in the same pan until they release moisture and gain some color.
   • Add shallots and cook until translucent.
   • Flambé with cognac (40 ml) or let it reduce briefly, then add white wine (40 ml).
   • Stir in tomato sauce (3 tbsp ≈ 45 ml) and demi‑glace (5–6 tbsp ≈ 90 ml) and reduce until the sauce is glossy and slightly thickened.
   • Stir in parsley, return the lamb to the pan and keep warm for 1–2 minutes so the meat absorbs the sauce.
4. 4

   Serve

   • Adjust seasoning with salt and pepper if needed.
   • Serve on warm plates and garnish with fresh parsley.