Recipe courtesy of Q
Show: The Best Of
Episode: Grand Hotels
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Lamb Stock:

Directions

Preheat oven 350 degrees F.

Debone the lamb racks and remove any exterior fat. Cut up the bones and reserve for the lamb stock.

Sear the lamb fillets in a pan with olive oil for 2 to 3 minutes, until lightly browned on all sides. Season with salt and pepper and sprinkle with thyme. Set aside.

Stem, wash and pat dry the spinach. Melt the butter in a pan. Add the shallots and garlic and cook until browned. Add the spinach and cook for 1 to 2 minutes. Season with salt and pepper. Reserve.

Spread 1 sheet of the phyllo dough out onto a flat surface. Fold in half and brush with butter. Wrap the lamb fillets in prosciutto. Place the 1 lamb fillet on the phyllo and cover with 1/2 of the spinach. Wrap with the phyllo and place on a baking sheet. Repeat with the rest of the ingredients. Cook for 12 to 15 minutes.

Pour a little lamb stock on each plate before serving.

Lamb Stock:

Put the bones in a saucepan and brown lightly. Add the onion, chopped carrot and the bouquet garni. Cover with water and season with salt and pepper. Cook slowly, uncovered, for 1 hour, skimming and degreasing from time to time.

Strain through a sieve or a fine cloth.

IDEAS YOU'LL LOVE

Roast Leg of Lamb

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Cauliflower Crust Pizza

Recipe courtesy of Valerie Bertinelli

Rack of Lamb

Recipe courtesy of Ina Garten

Roasted Leg of Lamb

Recipe courtesy of Bobby Flay

Grilled Leg of Lamb

Recipe courtesy of Ina Garten

Grilled Leg of Lamb

Recipe courtesy of Tim Ferree

Lamb Lollipops

Lamb Shepherd's Pie

Recipe courtesy of Valerie Bertinelli

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking