Lamb Recipes: Filet Of Lamb With Pan Reduction, Lavender And Rosemary Jus

Filet Of Lamb With Pan Reduction, Lavender And Rosemary Jus

Basic Ingredients:

• 8 lamb filets of approximately 70 grams each (2 1/2 ounces)
• 3 French shallots peeled and finely chopped
• 50 grams of chopped garlic (4 tablespoons)zest of one lime
• 30 millilitres of lime juice (2 tablespoons)
• 100 millilitres of red wine vinegar (3 1/2 fluid ounces)
• 250 millilitres of red wine (1 cup)
• 1 litre of veal stock (1 quart)
• 75 grams of chopped Spanish lavender (5 tablespoons)
• 100 grams of finely chopped rosemary (3 1/2 ounces)
• 30 millilitres of olive oil for cooking (2 tablespoons)
• 30 millilitres of butter for cooking (2 tablespoons)
• 30 millilitres of butter for the sauce (2 tablespoons)

Cooking Methods:

• Preparation time is 10 minutes.
• Cooking times is 10 minutes, plus time for reduction.
• Put the olive oil and the butter in a hot roasting pan. Season the lamb filets with salt and pepper and sear them in the pan.
• Remove the filets, add the shallots, the garlic, the lime zest and the lime juice.
• Deglaze with the red wine vinegar and the red wine.
• Add the veal stock, the lavender and the rosemary. Reduce the sauce in the pan.
• Add the butter and check the seasoning. Pass the pan juice through a fine sieve. Keep warm on a slow burner.
• salt and black pepper