Lamb Rosettes

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.