LAMB ROSETTES
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.
Provided by Lorac
Categories Spinach
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 226.6, Fat 17, SaturatedFat 10.2, Cholesterol 40.7, Sodium 637.2, Carbohydrate 15.7, Fiber 2, Sugar 2.1, Protein 4.2
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