Recipe#12105

Title: Lamb Phyllo

From: TALBOTC@sospop.ncr.pwgsc.gc.ca (Colleen Talbot) 
 Newsgroups: rec.food.recipes 
 Subject: Fillet of Lamb in Golden Crust 
 Date: 19 Nov 1995 12:10:39 -0700 
 Message-ID: <95Nov6.181349est.29706@gorgon.pwgsc.gc.ca> 

Chef Jean Soulard of Chateau Frontenac created this recipe "because it's 
 made with the ingredients of Quebec Canada".
 2 racks of lamb, deboned, fat removed
 Brown sauce made with lamb stock from bones (recipe below)
 1/4 cup olive oil
 1 tsp. fresh thyme, chopped
 4 slices prosciutto; 1 tbsp butter
 2 tbsp chopped shallots and 1 garlic clove, sliced
 7 oz. fresh spinach, washed,
 salt and pepper; 2 sheets phyllo pastry
 2 tbsp butter, melted
 Vegetables:  8 oz. potatoes, peeled, cut in thin slices
 2 tbsp vegetable oil
 8 cherry tomoatoes; 4 thyme leaves
 To make stock, place bones under broiler; turn to brown on all sides.  Pl ace
 browned bones in sauce pan, cover with cold water; simmer for two hours.
 In frying pan, heat oil and saute loins on medium-high heat to brown on all
 sides, but ensure meat is rare inside.  Sprinkle with thyme, salt and pepper.
  Roll prosciutto around loins.  Reserve.
 Add stock to pan; boil down to make 1 cup brown sauce.  Season with salt and
 pepper.  Keep warm.
 In saucepan, add butter; saute shallots and garlic.  Add spinach, cover; cook
 just until spinach is wilted; sprinkle with salt and pepper.  Remove from
 heat, drain.
 Fold each phyllo sheet in half.  Brush with butter.  Place loins on phyllo;
 cover wiht spinach.  Fold pastry around each loin like an envelope.  Place on
 bake sheet; bake in 375F oven 10 minutes (meat shouldbe medium-rare).
 Vegetables:  Fry potato slices in very hot oil until golden brown and cooked.
  Drain on paper towels.  Sprinkle with salt.  Place tomatores on lightly oiled
 pan; sprinkle with salt and pepper; bake in 350F oven for three minutes or
 until barely tender.
 To serve, place sauce on the obttom of hot plate, slice lamb in thick slices;
 place slices on sauce and garnish with potatoes and tomatoes.  Decoreate with
 thyme.
 Makes 4 servings.