Lamb Rosettes

Name: Lamb Rosettes
Ingredients: 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; 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

17 ingredients

9 steps

Ingredients

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
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.