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3 lamb loin fillets - butterflied flat
Spinach/Chevre Filling
1 Tbsp butter
1 oz shallot - finely chopped
10 oz spinach - 1 bag
-
4 oz pinenuts, lightly toasted
2 oz honey
1.5 oz bread crumbs
1.5 oz dijon
5 oz chevre
s&p
Demi-glace sauce
=The three lamb loin fillets should be cleaned to the flesh and butterflied open as flat as possible. Your butcher can do this.
For the spinach filling; add the butter to a hot 8in saute pan, add shallot, cook 30 seconds and add the spinach. Cook until soft and wilted, about 1 minute. Let cool, squeeze out excess moisture.
Cook pinenuts in a 325F oven until just golden brown (about 10 minutes). Chop coarsely, mix all the ingredients for the filling together. Spread an even 1/4in layer of filling on butterflied lamb fillets, roll up the fillet such that it is long and narrow as opposed to short and wide. Tie with butchers twine, let rest in the refrigerator for 1 hour (this is not necessary but it helps the meat hold its' round shape).
Sear the fillet on all sides in a hot pan with a touch of oil, finish in a 400F oven for about 5-8 minutes. The meat should still feel soft when gently squeezed. Remove twine, slice into 3/4in slices with a very sharp knife (so the filling is not forced out). Sauce six plates with a light brown sauce (our choice would be Dijon/white wine demi-glace), distribute the pieces among the plates.
Spinach/Chevre Filling
1 Tbsp butter
1 oz shallot - finely chopped
10 oz spinach - 1 bag
-
4 oz pinenuts, lightly toasted
2 oz honey
1.5 oz bread crumbs
1.5 oz dijon
5 oz chevre
s&p
Demi-glace sauce
=The three lamb loin fillets should be cleaned to the flesh and butterflied open as flat as possible. Your butcher can do this.
For the spinach filling; add the butter to a hot 8in saute pan, add shallot, cook 30 seconds and add the spinach. Cook until soft and wilted, about 1 minute. Let cool, squeeze out excess moisture.
Cook pinenuts in a 325F oven until just golden brown (about 10 minutes). Chop coarsely, mix all the ingredients for the filling together. Spread an even 1/4in layer of filling on butterflied lamb fillets, roll up the fillet such that it is long and narrow as opposed to short and wide. Tie with butchers twine, let rest in the refrigerator for 1 hour (this is not necessary but it helps the meat hold its' round shape).
Sear the fillet on all sides in a hot pan with a touch of oil, finish in a 400F oven for about 5-8 minutes. The meat should still feel soft when gently squeezed. Remove twine, slice into 3/4in slices with a very sharp knife (so the filling is not forced out). Sauce six plates with a light brown sauce (our choice would be Dijon/white wine demi-glace), distribute the pieces among the plates.
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