A sophisticated meat dish, Saute d’Agneau (soh-tay d’ahn-yoh) is simple to prepare and cook. To make the dish slightly richer, Espagnole or Demi-Glace Sauce may be used instead of the stock suggested here, although this will increase the length of preparation time. Serve with petits pois and saute’ed potatoes.
3 tablespoons olive oil
2 lb. boned shoulder of lamb, trimmed of excess fat and cut into -inch cubes
1 celery stalk, trimmed and chopped
1 onion, finely chopped
4 fl. oz. red wine
8 fl. oz. beef stock
1 tablespoon cornflour , mixed to a paste with
1 tablespoons water
2 tablespoons tomato puree
2 teaspoon salt
½ teaspoon black pepper
1 teaspoon grated lemon rind
4 oz. button mushrooms, wiped clean and thinly sliced
In a large flameproof casserole, heat
2 tablespoons of the olive oil over moderately high heat. When the oil is hot, add the Saute d’Agneau is an elegant dish of lamb and mushrooms. lamb cubes and fry them, stirring frequently, for 10 to 12 minutes or until they are well browned all over. Using a slotted spoon, transfer the meat to a plate and keep warm.
Reduce the heat to moderate and add the remaining tablespoon of oil to the casserole. Add the celery and onion and fry them, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Pour the wine and stock into the casserole, stir in the cornflour mixture and bring the liquid to the boil, stirring constantly. Return the meat to the pan and add the tomato puree, salt, pepper, lemon rind and mushrooms. Cover the casserole and cook the mixture for 15 minutes. (If you prefer your meat well-done, increase this final cooking time by 10 minutes.)
Remove the casserole from the heat and serve immediately.