0.0 – 0 reviews • French Recipes
| Level: |
Intermediate |
| Total: |
40 min |
| Prep: |
20 min |
| Cook: |
20 min |
| Yield: |
4 servings |
Ingredients
- 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
- 2 pounds lamb bones
- 1 small onion
- 1 small carrot
- 1 small bouquet garni
- 9 cups water
- Salt and freshly ground black pepper
Instructions
- 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.
- 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.
