Fillet of Lamb
2 racks of lamb, deboned, fat removed
Brown sauce made with lamb stock from bones (recipe below)
1/4 cup olive oil
1 tsp. fresh thyme, chopped
4 slices prosciutto, 1 tbsp butter
2 tbsp chopped shallots and 1 garlic clove, sliced
7 oz. fresh spinach, washed,
salt and pepper, 2 sheets phyllo pastry
2 tbsp butter, melted
Vegetables: 8 oz. potatoes, peeled, cut in thin slices
2 tbsp vegetable oil
8 cherry tomoatoes, 4 thyme leaves
To make stock, place bones under broiler, turn to brown on all
sides. Place browned bones in sauce pan, cover with cold water,
simmer for two hours.
In frying pan, heat oil and saute loins on medium-high heat to
brown on all sides, but ensure meat is rare inside. Sprinkle with
thyme, salt and pepper. Roll prosciutto around loins. Reserve.
Add stock to pan, boil down to make 1 cup brown sauce. Season with
salt and pepper. Keep warm.
In saucepan, add butter, saute shallots and garlic. Add spinach,
cover, cook just until spinach is wilted, sprinkle with salt and
pepper. Remove from heat, drain.
Fold each phyllo sheet in half. Brush with butter. Place loins
on phyllo, cover with spinach. Fold pastry around each loin like
an envelope. Place on bake sheet, bake in 375F oven 10 minutes
(meat shouldbe medium-rare).
Vegetables: Fry potato slices in very hot oil until golden brown
and cooked. Drain on paper towels. Sprinkle with salt. Place
tomatores on lightly oiled pan, sprinkle with salt and pepper, bake
in 350F oven for three minutes or until barely tender.
To serve, place sauce on the obttom of hot plate, slice lamb in
thick slices, place slices on sauce and garnish with potatoes and
tomatoes. Decoreate with thyme.
Makes 4 servings.