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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Browned lamb fillets, subtley flavored with fresh spinach and carrots, wrapped in a sheet of buttered phyllo, baked and served with a simple reduction sauce. I love to serve this at dinner parties. I have prepared the rosettes and sauce up to 1 1/2 hours before baking and reheating the sauce. Ingredients:
6 tablespoons butter |
6 lamb fillets, cut from rack or loin (5-6 oz) |
6 phyllo pastry sheets (17x13 inch) |
melted butter |
dry breadcrumbs |
18 large spinach leaves, blanched,drained and patted dry |
salt and pepper |
3 medium carrots, cut julienne,blanched,drained and patted dry |
6 tablespoons finely chopped onions |
1 clove garlic, crushed |
1 pinch dried rosemary |
2 tablespoons fresh lemon juice |
3 cups beef stock or 3 cups canned reduced-sodium beef broth |
2 tablespoons butter, at room temperature |
salt and pepper |
Directions:
1. Rosette: Melt butter in a heavy skillet over medum high heat.
2. Add fillets, 3 at a time, quickly brown on all sides, remove to a plate and reserve skillet.
3. Preheat oven to 400°F.
4. For each fillet, brush one sheet of phyllo with melted butter, fold in half crosswise, brush with butter and sprinkle with bread crumbs.
5. Lay 3 spinach leaves at one end of the sheet, pat fillet dry (reserving plate juices for sauce), season with salt and pepper and place on spinach.
6. Top with carrots, fold in sides of the phyllo sheet, roll up and place seam side down on an oiled baking sheet.
7. Bake until lightly browned, about 15 minutes.
8. Sauce: While rosettes are coking, return skillet to medium high heat, add onion saute briefly add garlic, rosemary, lemon juice, plate juices and stock.
9. Bring to a boil, cook until reduced by 1/3, remove from heat, stir in butter and season with salt and pepper.
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