Sauté lamb chasseur (using a professional copper pan) Plus copper cleaning trick

Learn how to make a delicious sauté of lamb chasseur using a copper sauté pan (if you have one). This method of cooking is used extensively by professionals, who also use copper pans. The versatility, heat and conductivity of the copper sauté pan makes it the perfect tool for any meat dishes in sauce. You can also use a standard sauté pan for this recipe. INGREDIENTS 600 g (21. 2 oz) of diced lamb (shoulder or leg) 1 heaped tbsp of tomato paste 150 g (5. 3 oz) of mushrooms (quartered) 1 medium sized shallot (finely sliced) 100 ml (3. 4 fl oz) of dry white wine (I used a French sauvignon blanc) 300 ml (10 fl oz) brown stock (beef or lamb) 2 tsp beurre manie to thicken the stock (mix 1 tsp each flour and butter together) 2 cloves crushed garlic (optional) 1 small bay leaf 1 twig of thyme 1 tbsp chopped French tarragon Half tbsp of chopped parsley Half tbsp chopped chervil (optional) Salt and pepper to season 3 tbsp of grapeseed oil for cooking the lamb and mushrooms A dash of cognac (optional)