LAMB ROSETTES

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Lamb Rosettes image

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

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

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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