Fillets Of Lamb With Fresh Thyme Recipes

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FILLETS OF LAMB WITH FRESH THYME



Fillets of Lamb With Fresh Thyme image

Provided by Pierre Franey

Categories     dinner, project, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon olive oil
1/2 pound lean chopped trimmings and all the bones from the rack of lamb (ask butcher to save them for you)
1/2 cup coarsely chopped onions
2 cups fresh or canned chicken broth
4 sprigs fresh thyme
1/4 cup coarsely chopped carrots
1 boneless rack or saddle loin of lamb, skin on (about 1 1/2 pounds)
Salt and freshly ground black pepper to taste

Steps:

  • In a cast iron skillet, heat the olive oil on high. Add lamb trimmings and bones, and brown well for about 5 minutes, stirring. Remove from heat, and drain off all fat. Add onions, and brown lightly. Add chicken broth and 2 sprigs of the thyme. Bring to a boil, and simmer for an hour. Strain through a fine sieve -- there should be about 1/3 cup. Keep warm.
  • Meanwhile place carrots in a saucepan, cover with water and simmer for 1/2 hour. Carrots should be soft throughout. Drain, place in a blender and make a fine puree. Pass puree through a fine sieve. There should be about 3 tablespoons of puree.
  • Blend puree with lamb broth over low heat. Remove, and set aside.
  • Trim most of the fat from lamb fillets, leaving just a translucent layer. Crisscross fat with a knife. Sprinkle with salt and pepper. In a small nonstick pan over medium heat, heat the tablespoon of olive oil. Place lamb skin side down in pan, and cook 3 minutes. Flip lamb, and cook for 2 to 3 more minutes, or to taste. Remove and keep warm.
  • Slice the lamb on the bias, and distribute evenly over four warm plates. Pour some of the reserved lamb sauce over the meat. Decorate with remaining fresh thyme.

Nutrition Facts : @context http, Calories 793, UnsaturatedFat 35 grams, Carbohydrate 5 grams, Fat 69 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 29 grams, Sodium 900 milligrams, Sugar 2 grams

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