French🥩 Meat

Sauté of Lamb with Mushrooms

Name: Sauté of Lamb with Mushrooms
Cuisine: French
Ingredients: ~500 g Diced leg of lamb; ~300 g King oyster or porcini mushrooms; 100 ml Brown stock; 2 Garlic cloves; 50 ml Dry white wine; 2 tbsp Tomato passata; 10 grams each Beurre manié (butter and flour mixed); ~3 tbsp Olive oil; ~2 tbsp Butter; ~to taste Salt and black pepper; ~2 tbsp Fresh parsley

A classic French bistro dish adapted from Larousse Gastronomique (1989 Edition). Learn the proper sauté technique by quickly searing lamb and mushrooms, then building a rich pan sauce from scratch. The key distinction from a stew is speed and technique—a complete dish made in minutes rather than hours.

Adapted from a video by French Cooking Academy

Rediscovering a Timeless French Recipe: Sauté of Lamb with Mushrooms

Watch on YouTube

Ingredients

Diced leg of lamb~500 gest.
King oyster or porcini mushrooms~300 gest.
Brown stock100 ml
Garlic cloves2
Dry white wine50 ml
Tomato passata2 tbsp
Beurre manié (butter and flour mixed)10 grams each
Olive oil~3 tbspest.
Butter~2 tbspest.
Salt and black pepper~to tasteest.
Fresh parsley

Steps

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1
Prepare the lamb: Cut the deboned and trimmed leg of lamb into diced pieces. Gently massage the meat with salt, pepper, and a light coating of olive oil to prevent sticking during cooking.
2
Sear the lamb quickly: Heat olive oil in the sauté pan over medium heat, then increase to high. Brown the meat pieces until golden, but no longer than 10 minutes total. Transfer to a plate and keep warm in a 50°C oven while preparing the mushrooms.
3
Sauté the mushrooms: Heat olive oil and butter in a separate pan. Add mushroom pieces, season with salt and pepper, and cook until lightly browned. Transfer to the plate with the lamb and keep warm in the oven.
4
Prepare the sauce base: Pour the filtered brown stock into a pan and bring to a gentle simmer. Add tomato passata (about 1.5 tablespoons) and stir to combine.
5
Thicken the sauce: Whisk small pieces of beurre manié into the simmering stock, stirring constantly. Keep whisking as it comes to a boil until the sauce reaches a semi-syrupy consistency—still somewhat fluid but no longer watery.
6
Season the sauce: Add minced garlic to the sauce. Taste and adjust salt and pepper as needed. The sauce should be simple and balanced, as it will combine with the caramelized flavors from the meat and mushrooms.
7
Deglaze the pan: Return the sauté pan used for lamb to medium-high heat and add a small amount of butter to get it foaming. Pour in dry white wine (about 50ml) and scrape the pan with a spoon to loosen all the caramelized bits. Let the wine reduce until almost completely evaporated, leaving just the fruity essence and slight acidity.
8
Combine the sauces: Pour the thickened brown stock into the deglazed pan. Pass through a fine strainer to ensure smoothness. Mix everything together and adjust the consistency and seasoning.
9
Assemble and serve: Heat a clean pan over medium heat and add the combined sauce. Gently warm the cooked lamb and mushrooms in the sauce. Heat everything slowly and evenly. Finish with fresh parsley garnish, then plate and serve immediately.

Sauté of Lamb with Mushrooms

Ingredients

Steps

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