Learn how to make a delicious sauté of lamb chasseur using a sauté pan. This method of cooking and copper pans are used extensively by professional they versatility, and temperature control makes the perfect tool for any sauté meat dishes in sauce. Get the recipe: https://bit.ly/3rVA9xu

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I am also sharing an old grandma trick to clean copper pans. This DIY copper pan cleaning solution if a real winner as it is really easy to make and effective.

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🧅🥕INGREDIENTS🥕🧅
600 grams of diced lamb (shoulder or leg)
1 heaped tablespoon of tomato paste
150 grams of mushrooms ( quartered)
1 medium size shallot (finely sliced)
100 ml of dry white wine ( I used French a sauvignon blanc)
300 ml brown stock (beef or lamb)
1 teaspoon beurre manie to thicken the stock (mix one teaspoon of flour and butter together)
1 small bay leaf
1 twig of thyme
1 tablespoon chopped tarragon
half a tablespoon chopped parsley
salt and pepper to season
3 tablespoons of grapeseed oil for cooking ( the lamb and the mushrooms)

(optional a dash of cognac)

Cooking time: 30 minutes an up depending on the size of your meat pieces




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