- Liège Olmos
AGNEAU AU CHASSEUR - A FRENCH FLAVOR EXPLOSION
One of my specialties! It couldn't be anything else, because I utterly love French cuisine and lamb! If it comes from my family’s farm, even better!
This isn't a difficult recipe, but you will need some knowledge, patience and practice in the kitchen.
Recommended accompaniment: mashed potatoes, roast potatoes or simple grilled vegetables
Lamb chops - if they are small, calculate 6 to 8 per person. If they’re large, 3 to 4.
Salt and black pepper freshly ground to taste
1 soupspoon olive oil and butter for grilling
3 soupspoons olive oil
2 tablespoons butter
1 cup sliced white button mushrooms
¼ cup chopped shallots
1 cup white wine
200ml rosti sauce (recipe at the end - you're going to need around 4h to prepare it)
1 cup diced tomatoes
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
Heat olive oil and butter in a very large saucepan (preferably iron). Season the lamb with salt and pepper. Place in saucepan on high heat. Cook each side until golden. Turn off the heat and set aside.
In a frying pan, heat butter and olive oil. Add mushrooms and stir, over high heat. Add shallots. Add wine and reduce by half. Add rosti sauce and tomatoes. Let simmer for 10 minutes. Pour into lamb saucepan.
Immediately before serving add herbs and a soupspoon butter and stir.
I once served this dish with roast mashed potatoes in a heart format ; )
Of course, a good wine is never a bad idea at the dinner table! Try it and tell me by email how your dinner was?!
The Rosti Sauce isn't considered a go-to sauce, unlike a Demi-Glace sauce. It’s a basic sauce, with an extraordinary flavor.
Well prepared, it has a rich meat flavor. When I don’t have Demi-Glace at home, I use Rosti sauce.
Tip: while preparing Demi-Glace you spend almost 1 full day, for Rosti sauce you’ll be set in 4 hours.
500g beef muscle without fat, cubed
1 chopped tomato
2 sliced carrots
1 sliced leek (white part only)
2 sliced onions
100g white flour
1 celery stalk
4 bay leaves
1 soupspoon tomato concentrate/paste
1/2 cup white wine
3 liters water
MAKES 1 LITER
1- Heat the butter in a large saucepan and fry the meat until crispy.
2- Add carrot, leek, onions. Gradually add flour constantly stirring. Cook until homogeneous.
3- Add the tomato, celery, bay leaves, cloves, tomato concentrate/paste, wine and water. As soon as mixture boils, turn down heat medium, cover and let sit for 3 hours.
4- Remove from heat and pass through a sieve, pushing with the bottom of a spoon to extract the flavors.
# I wait to season with salt and pepper until the time of serving. Wait to cool and place in ice trays and freeze, to use as needed. The sauce should be thick.
This sauce matches very well with red meat.
See below rosti preparation pictures!