Lamb Rosettes

Recipe by Lorac
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • Rosette
  • 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
  • Sauce
  • 6
    tablespoons finely chopped onions
  • 1
    clove garlic, crushed
  • 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
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DIRECTIONS

  • 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.
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