Golden Crusted Lamb Fillet

Total Time:
40 min
20 min
20 min

4 servings

  • 2 (1 1/2 pound) lamb racks
  • 3 tablespoons olive oil
  • Salt and pepper
  • 1 teaspoon chopped thyme
  • 7 ounces spinach
  • 1 ounce butter
  • 1 ounce chopped shallots
  • 1 garlic clove, chopped
  • 2 sheets phyllo
  • 4 thin slices prosciutto
  • 1 cup lamb stock, recipe follows
  • Lamb Stock:
  • 2 pounds lamb bones
  • 1 small onion
  • 1 small carrot
  • 1 small bouquet garni
  • 9 cups water
  • Salt and freshly ground black pepper
  • 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.

  • Yield: 4 1/2 cups

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