Lamb Rosettes

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Browned lamb fillets, subtley flavored with fresh spinach and carrots, wrapped in a sheet of buttered phyllo, baked and served with a simple reduction sauce. I love to serve this at dinner parties. I have prepared the rosettes and sauce up to 1 1/2 hours before baking and reheating the sauce.

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Steps

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Rosette: melt butter in a heavy skillet over medum high heat.

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Add fillets , 3 at a time , quickly brown on all sides , remove to a plate and reserve skillet.

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Preheat oven to 400f.

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For each fillet , brush one sheet of phyllo with melted butter , fold in half crosswise , brush with butter and sprinkle with bread crumbs.

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Lay 3 spinach leaves at one end of the sheet , pat fillet dry , season with salt and pepper and place on spinach.

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Top with carrots , fold in sides of the phyllo sheet , roll up and place seam side down on an oiled baking sheet.

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Bake until lightly browned , about 15 minutes.

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Sauce: while rosettes are coking , return skillet to medium high heat , add onion saute briefly add garlic , rosemary , lemon juice , plate juices and stock.

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Bring to a boil , cook until reduced by 1 / 3 , remove from heat , stir in butter and season with salt and pepper.

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Ingredients

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butter, lamb fillets, phyllo pastry sheets, dry breadcrumbs, spinach leaves, salt and pepper, carrots, onions, garlic, dried rosemary, fresh lemon juice, beef stock