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Receta Filet Of Lamb With Pan Reduction, Lavender And Rosemary Jus
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Ingredientes
- 8 x 2 1/2 ounce lamb, fillets
- 3 x French shallot, peeled, and, finely, minced
- 4 Tbsp. minced garlic
- 1 x zest of one lime
- 2 Tbsp. lime juice
- 3 1/2 ounce red wine vinegar
- 1 c. Pelee Island Cabernet Merlot red wine
- 1 lt veal stock
- 5 Tbsp. minced Spanish lavender
- 3 1/2 ounce finely minced rosemary
- 2 Tbsp. extra virgin olive oil, for cooking
- 2 Tbsp. butter, for cooking
- 2 Tbsp. butter, for the sauce salt black pepper
Direcciones
- Put the extra virgin olive oil and the butter in a roasting pan over high heat. Season the lamb filets with salt and pepper and sear them in the pan. Remove the filets, add in the shallots, the garlic, the lime zest and the lime juice. Reduce the heat too medium and cook for a minute. Deglaze the pan with the red wine vinegar and the red wine. Add in the veal stock, the lavender and the rosemary. Reduce the sauce in the pan by half its volume. Add in the butter, stir well and check the seasoning. Pass the pan juice through a fine sieve. Keep hot on a slow burner.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 433g | |
| Recipe makes 4 servings | |
| Calories 540 | |
| Calories from Fat 379 | 70% |
| Total Fat 42.72g | 53% |
| Saturated Fat 19.02g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 944mg | 39% |
| Potassium 676mg | 19% |
| Total Carbs 19.14g | 5% |
| Dietary Fiber 10.8g | 36% |
| Sugars 0.21g | 0% |
| Protein 23.48g | 38% |
