This sophisticated meat dish, Saute' d'Agneau is simple to prepare and cook. To make the dish slightly richer, espagnole or demi-glace sauce may be used instead of the stock, which I have used. However, this will increase prep time considerably. Serve with petits pois and sauteed potatoes.Ingredients
3 tablespoons olive oil
1 kilo chunky lamb cubes
1 celery rib, cut into chunks
1 medium onion, cut into chunks
3 cloves garlic, roughly crushed and chopped
1/2 cup red wine
1 cup beef stock
1 tablespoon cornflour, mixed into a paste with 2 tablespoons of water
1 small tin of chopped tomatoes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon grated lemon zest
100 grams button mushrooms, sliced
Method
- In a non stick frying pay, heat 2 tablespoons of the oil.
- Add the lamb and saute' for 10 minutes or until evenly browned and then remove from pan.
- Reduce head and add an additional tablespoon of oil. Add the celery, onion and garlic and gently saute for 5 minutes until onions are clear.
- Pour in the wine and stock, then add the cornflour and bring to a low boil to thicken, stirring constantly to avoid lumps forming.
- Return the meat to the pan and add the tomatoes, salt, pepper, lemon zest and mushrooms.
- Simmer on a low heat with the lid on for 1.5 hours
- Serve piping hot into shallow pasta dishes.
