Lamb with mushrooms
4 servings
70 minutes
Lamb with mushrooms is an exquisite dish of French cuisine that combines the rich flavor of juicy meat and the aroma of forest mushrooms. This recipe has roots in French gastronomic traditions, where the simplicity of ingredients reveals the depth of flavors. Tender lamb soaked in white wine and cognac acquires a rich taste with a slight acidity from tomato juice. Thyme adds subtle spicy notes, while sautéed onions and garlic create the base for a velvety sauce. The dish is aromatic, warming, and perfect for cozy evenings. It is usually served with crispy baguette or mashed potatoes, and a glass of dry wine highlights its complexity and nobility.
1
Cut the meat into pieces, season with salt and pepper, and let it sit for a few minutes.
- Lamb: 1 kg
- Salt: to taste
- Ground black pepper: to taste
2
Heat vegetable oil in a pan and fry the meat until golden brown, then transfer to a plate.
- Vegetable oil: 50 ml
- Lamb: 1 kg
3
In the remaining fat from the meat, sauté chopped onions and garlic, and sliced mushroom caps, then pour in a small glass of cognac and wine, followed by tomato juice. Add thyme, transfer the meat to the pan, and simmer until cooked (about 40-50 minutes).
- Onion: 2 heads
- Garlic: 3 cloves
- Mushrooms: 200 g
- Cognac (brandy): 50 ml
- Dry white wine: 1 glass
- Tomato juice: 150 ml
- Wild thyme: to taste
