Lamb chasseur (sauté dish)
Sauté of Lamb Chasseur (using a professional copper pan). Plus a copper cleaning trick. Learn how to make a delicious sauté of lamb chasseur using a sauté pan. This method of cooking is used extensively by professionals, who also use copper pans. The versatility, heat and conductivity of the copper sauté pan makes it the perfect tool for any meat dishes in sauce. I am also sharing an old grandma trick to clean copper pans. This DIY copper pan cleaning solution is a real winner, as it is easy to make and effective.
- 600 grams of diced lamb (shoulder or leg)
- 1 heaped tablespoon of tomato paste
- 150 grams of mushrooms (quartered)
- 1 medium sized shallot (finely sliced)
- 100 ml of dry white wine (I used a French sauvignon blanc)
- 300 ml brown stock (beef or lamb)
- 2 teaspoons beurre manie to thicken the stock (mix 1 teaspoon each flour and butter together)
- 2 cloves crushed garlic (optional)
- 1 small bay leaf
- 1 twig of thyme
- 1 tablespoon chopped French tarragon
- Half tablespoon of chopped parsley
- Half tablespoon chopped chervil (optional)
- Salt and pepper to season
- 3 tablespoons of grapeseed oil for cooking the lamb and mushrooms
- A dash of cognac (optional)
Cooking time 30 minutes and up depending on the size of your meat pieces.
La pate a cuivre – the copper batter. (Copper cleaning paste) – 1-2 tablespoons flour, 1 tbsp rock salt, 3 teaspoons white vinegar – whisk till a semi liquid paste.
- On high heat and in a teaspoon of heated oil brown the diced lamb in (preferably) a saute pan – 3-4 minutes on each side. Brown the lamb in batches.
- Once done, remove lamb, add in a teaspoon of oil and fry shallots on medium high heat for about 30 seconds maximum. Add white wine and deglaze the pan reducing the wine slowly.
- While the pan is deglazing bring the stock to the boil. Add beurre manie and whisk to thicken.
- Add the lamb to the shallots in the deglazed saute pan together with the tomato paste on medium high heat and stir together, being careful not to boil the tomato paste – stir for say a minute.
- Sieve the stock into the pan and season with pepper and salt. Add a bay leaf and thyme. Mix well.
- Cover the pan and simmer (slightly overlap the lid) until lamb is cooked – say, 15-30 minutes depending on the size of the lamb pieces.
- Saute mushrooms and mix into the simmering lamb, together with crushed garlic (about halfway through the simmer).
- About 5 minutes before the meat is cooked, mix in tarragon, parsley and (if used) chervil.
- Finally, (and at the same time as adding the herbs) add the cognac and stir in.
- Serve with potatoes or rice.
Lamb chasseur video recipe: