SAUTÉ LAMB WITH MUSHROOMS
Sauté d’Agneau aux Champignons
Looking for a dish that’s full of flavour but doesn’t take all afternoon? This sautéed lamb recipe is a French bistro-style classic—quick to cook, rich in taste, and built on solid technique. It’s inspired by a traditional recipe from the Larousse Gastronomique, with a few modern swaps to make it accessible and adaptable, like using king oyster mushrooms instead of ceps.
If you’ve never made a true sauté, this is your chance to master a key French cooking method. It's not a stew, not a ragoût—it’s a fast, high-heat preparation that’s all about quick browning, deglazing, and creating a short, flavourful sauce. Perfect for weeknights or showing off on a weekend.
Serves: 3-4 people | Prep Time: 25 MINS | Cook Time: 30 MINS
INGREDIENTS
600 g (21 oz) boneless leg of lamb, cut into large cubes
250 g (8.8 oz) king oyster mushrooms or portobello as alternatives if you have fresh cèpes (porcini mushroom) use that
2 tbsp olive oil, divided
1 tbsp cooking oil (or regular butter) to sear the lamb, plus extra to cook the mushrooms and for deglazing
Salt and freshly ground black pepper, to taste
2 cloves garlic, crushed or finely chopped
50 ml (1.7 fl oz) French dry white wine ( sauvignon blanc, or chardonnay)
150 ml (5 fl oz) brown stock (good quality store-bought or homemade)
2 tbsp tomato passata or 2 tsp tomato puree
10 g (0.35 oz) beurre manié (5 g flour + 5 g butter, mixed) you can also use corn flour or arrow root to thickened the stock
Fresh parsley, finely chopped, for garnish
MISE EN PLACE
if you bough half a leg of lamb on te bone, Debone trim and cube the meat into even-sized medium size chunks . Reserve bones for the stock. trim the stalk and slice king oyster mushrooms.
Prepare a simple brown stock (you can use that recipe) and thicken with beurre manié (equal parts flour and butter).
METHOD
Start by rubbing the lamb cubes with a drizzle of olive oil, salt, and pepper. This helps the meat sear better without sticking. Heat a sauté pan (or wide skillet) over medium-high heat with bit of cooking oil. Sear the lamb in batches, aiming for a golden brown crust—this should take no more than 8 minutes in total. Set the meat aside on a plate and keep warm in a low oven (50°C / 120°F).
In a separate non-stick pan, sauté the sliced mushrooms in a little olive oil and butter until lightly golden. Season with salt and pepper. Remove from the pan and keep warm with the lamb.
To make the sauce, bring your stock to a simmer. Stir in the tomato passata and garlic, then slowly whisk in the beurre manié to thicken. Let it boil gently until it reaches a light syrup consistency—it should coat the back of a spoon but still pour easily. Taste and adjust seasoning as needed.
Now, return to the pan used for searing the lamb. Add a knob of butter and bring it to heat. Once foaming, deglaze with white wine, scraping up all the caramelised bits. Let the wine reduce until nearly dry, then pour in the prepared sauce. Stir well and simmer briefly.
For assembly, return the lamb and mushrooms to the pan and gently stir to coat in the sauce. Warm through over low heat. Finish with chopped parsley and serve straight from the pan with crusty bread or a side of buttery mashed potatoes.