pan-fried leg of lamb with sage

in a large saucepan, fry 250g sliced portabellini mushrooms in 2 tablespoons of butter until nicely browned. remove from pan and set aside.

in a small pot, sauté a handful of freshly chopped sage in 2 tablespoons of butter and set aside.

in the same large saucepan you used for the mushrooms, fry 1kg cubed and deboned leg of lamb until well browned on the outside, but still pink inside. fry in batches.

return all the lamb to the saucepan, add ½ cup of sauvignon blanc and a ¾ cup of cream. simmer until the sauce thickens. add the sage butter and season with salt and freshly ground black pepper.

garnish with chopped fresh tomatoes and celery leaves and serve. excellent with fresh crusty bread.