Рецепт Lamb Fillet With Leek Puree And Rosemary Sauce

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0 голосов | 634 визита
Порций: 6

Ингредиенты

Cost per serving $0.72 view details

Инструкции

  1. Marinating + 15-20 min baking.
  2. A pretty dish with the pink lamb slices and the fresh green colour of the puree. Keep the pink and green theme by serving it with green noodles and a radichio and watercress salad.
  3. Preparation: chop the rosemary, crush the garlic cloves, trim, wash and slice the leeks.
  4. Mix 5ml of the rosemary, the garlic and the lemon juice and brush this over the lamb fillets. Leave to marinate for 2 hrs. Preheat the oven to Gas Mark 8/450F/230C. Put lamb and marinade on a shallow baking tray and cover with foil loosely. Roast for no more than 15-20 min.
  5. Cook the leeks in 15ml of chicken stock for 10 min. Drain them and reserve the liquid. Puree the leeks in a blender or possibly food processor and pile onto a hot serving dish.
  6. Drain any liquid from the lamb and put this in a small pan with the leek stock and the remaining rosemary and chicken stock. Boil rapidly till reduced by half.
  7. Slice the lamb thinly and arrange around the puree. Pour the sauce over the lamb slices.

Nutrition Facts

Amount Per Serving %DV
Serving Size 93g
Recipe makes 6 servings
Calories 45  
Calories from Fat 2 4%
Total Fat 0.28g 0%
Saturated Fat 0.06g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 53mg 2%
Potassium 147mg 4%
Total Carbs 10.05g 3%
Dietary Fiber 1.5g 5%
Sugars 2.61g 2%
Protein 1.32g 2%
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