Sauté of lamb with mushrooms

Trim, debone and dice a half leg of lamb; use the bones to enrich store-bought stock with carrot, celery and onion.

Massage the meat with a little olive oil, salt and pepper so it does not stick.

Sear in batches in olive oil in a sauté pan, starting medium and turning up the heat, browning no more than 10 minutes.

Keep the browned lamb warm on a plate in the oven at about 50C.

Sauté the mushrooms in a separate non-stick pan with olive oil and a little butter, salt and pepper, to a light brown; sauté the stalks; keep warm with the lamb.

Bring about 100 ml of strained stock to a simmer, add about a tablespoon of tomato, then whisk in beurre manie a little at a time and boil until semi-syrupy.

Add a clove of garlic, taste, and season with salt and pepper.

Reheat the lamb pan with a little butter until foaming; deglaze with 15 ml white wine, scraping up the browned juices, and reduce until the wine is almost gone.

Pass the thickened stock into the pan, add the remaining garlic and tomato to about two tablespoons, and adjust the consistency.

Strain the sauce through a fine-mesh sieve, return the lamb and mushrooms, and warm through slowly on the stove.

Decorate with parsley and serve.