Recipe by Lorac
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.
Top Review by MarieRynr
This was delicious. I did everything exactly as set out in the recipe, with the following exceptions. I pureed the sauce in the blender so that there were no lumpy onions in it and I also added about 1 TBS runny honey. I felt the lemon juice made it a bit too tart (just a personal preference)and adding the honey took care of that for me. Thanks for an easy and elegant recipe!
- 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 See How It's Made
- Rosette: Melt butter in a heavy skillet over medum high heat.
- Add fillets, 3 at a time, quickly brown on all sides, remove to a plate and reserve skillet.
- Preheat oven to 400°F.
- For each fillet, brush one sheet of phyllo with melted butter, fold in half crosswise, brush with butter and sprinkle with bread crumbs.
- 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.
- Top with carrots, fold in sides of the phyllo sheet, roll up and place seam side down on an oiled baking sheet.
- Bake until lightly browned, about 15 minutes.
- Sauce: While rosettes are coking, return skillet to medium high heat, add onion saute briefly add garlic, rosemary, lemon juice, plate juices and stock.
- Bring to a boil, cook until reduced by 1/3, remove from heat, stir in butter and season with salt and pepper.