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Crispy Fillet Of Lamb with Peanut Butter Sauce

4 Loin lamb chops; about 1-inch thick, each weighing 8 ounces
2 tb Flour
Salt and freshly ground black pepper
1 tb Vegetable oil
1 c Orange juice
1 c Chicken broth
1/4 ts Red pepper flakes
1/4 c Unhomogenized peanut butter


TO PREPARE THE LAMB: Have the butcher remove the bone from the loin. With a sharp knife, remove the outside fat and tie a piece of string around the middle of each boneless loin chop so the filet section of the loin will not fall apart when you are cooking it.

On a flat plate, season the flour with salt and pepper. Dip all sides of the lamb in the seasoned flour and shake off any excess. In a medium non-stick skillet over high heat, heat the oil. When very hot, sear the lamb, on all sides until it begins to get golden. Turn the heat to medium low and cook, for about 5 to 10 minutes per side depending on the thickness of the meat and the degree of doneness you prefer.

In a wide 10-inch skillet over medium heat, make the sauce by simmering the orange juice, chicken broth and red pepper flakes until only 3/4 cup remains. Whisk in the peanut butter and season to taste with salt and pepper.

TO SERVE: Remove the cooked lamb to a carving board and carefully remove the string. With tongs, center each piece on a dinner plate and spoon some of the sauce around the lamb. Serve immediately.


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