Golden Crusted Lamb Fillet
Serves: 2
Terry Wiza
1 January 1970
Based on User reviews:
58
Spice
45
Sweetness
50
Sourness
33
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
680 g
Lamb (racks)3 tbsps
Olive Oil1
Salt1 tsp
Thyme (chopped)200 g
Spinach30 g
Butter30 g
Shallot (chopped)1 small
Onion1 small
Carrot1 small
Bouquet Garni9 cups
WaterDirections:
1
Preheat oven 350 degrees F
2
Debone the lamb racks and remove any exterior fat
3
Cut up the bones and reserve for the lamb stock
4
Sear the lamb fillets in a pan with olive oil for 2 to 3 minutes, until lightly browned on all sides
5
Season with salt and pepper and sprinkle with thyme
6
Set aside
7
Stem, wash and pat dry the spinach
8
Melt the butter in a pan
9
Add the shallots and garlic and cook until browned
10
Add the spinach and cook for 1 to 2 minutes
11
Season with salt and pepper
12
Reserve
13
Spread 1 sheet of the phyllo dough out onto a flat surface
14
Fold in half and brush with butter
15
Wrap the lamb fillets in prosciutto
16
Place the 1 lamb fillet on the phyllo and cover with 1/2 of the spinach
17
Wrap with the phyllo and place on a baking sheet
18
Repeat with the rest of the ingredients
19
Cook for 12 to 15 minutes
20
Pour a little lamb stock on each plate before serving
21
Put the bones in a saucepan and brown lightly
22
Add the onion, chopped carrot and the bouquet garni
23
Cover with water and season with salt and pepper
24
Cook slowly, uncovered, for 1 hour, skimming and degreasing from time to time
25
Strain through a sieve or a fine cloth
26
Yield: 4 1/2 cups