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Lamb Fillet with Leek Puree and Rosemary Sauce

2 ts Chopped Rosemary
2 Garlic Cloves
1 Lemon Juice
2 Lamb Neck Fillets
2 lb Leeks
3/4 c Chicken Stock


Preparation: chop the rosemary, crush the garlic cloves, trim, wash and slice the leeks.


Mix 5ml of the rosemary, the garlic and the lemon juice and brush this over the lamb fillets. Leave to marinate for 2 hours. 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 minutes.


Cook the leeks in 15ml of chicken stock for 10 minutes. Drain them and reserve the liquid. Puree the leeks in a blender or food processor and pile onto a warm serving dish.


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 until reduced by half.


Slice the lamb thinly and arrange around the puree. Pour the sauce over the lamb slices.


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