Recipe: Lamb Parmentière from Quercy with Chanterelles

1 Preheat oven to 120°C (gas mark 4)

2 In an oven-safe pot, add a spoonful of goose fat then roast your lamb dice, then add the tomato dice, shallots, garlic, carrots and dried porcini, thyme and 2 bay leaves, salt and pepper then let sweat gently for 15 minutes, then moisten (water or broth) to height, bring to boil and place in oven for 3 hours.

3 Meanwhile, cook your potato with salt for approximately 20 minutes.

4 Drain your potatoes then pass them through a vegetable mill, dry in a pan then add 2 spoonfuls of goose fat and a few drops of milk, season and keep warm.

5 There you have it, the lamb is cooked, taste and adjust seasoning, remove the bay leaves
Then pour everything into a dish, cover with your purée and top with your chanterelles, keep warm in the oven.
You can cut it with a cookie cutter to present on a plate.