meat - lamb filets
t=teaspoon T=tablespoon + - = more or less
These recipes are for your personal use only and may not be added in any form to archives other works.
Lamb
Filets with Red Currents and Red Onion Confit
Ultra easy, the tartness of the currents is complemented by the delicious
meltingly soft, slightly sweet onion confit.
1 - 2 thumb thick lamb filets per person
salt and pepper
1 lemon
1 section of fresh red currents
1 recipe Red Onion
Confit
a little oil
Heat the upper part of the oven until very hot.
Trim the lamb of fat and cut through in several places any membrane around
the edge to prevent curling. Season the lamb filets with a little salt and
pepper and a few drops of lemon juice.
Heat a grill pan (or heavy pan) with a little olive oil until hot. Lay on the filet and cook for two minutes. Turn over, lay a red current segment on each filet and place under the grill of the oven, about 15 cm. from the heat source. Allow to further grill another 2-4 minutes depending on desired doneness. Filets should be rosy when cut.
Arrange on warmed plates with a dollop of the Red Onion Confit, Tuscan Potatoes with Rosemary and a vegetable served on a separate plate such as Julienne of Carrots, Parsnips and Peas.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2003 Patricia Conant