meat, lamb filets
t=teaspoon T=tablespoon
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Lamb
Filets
Traditionally, lamb was a spring dish and mutton (a sheep) eaten at other times of the year. Mutton
(sheep, especially mature sheep) has a stronger taste and scent which most people assumed was typical of all lamb. Now lamb is available all year through. Depending on the seasoning of the other dishes, lamb filets rubbed with thyme, oregano, mint or rosemary as well as a little garlic in the pan are delicious and delicate. This variation uses only
garlic as herbs are used elsewhere in the menu.
1 - 2 thumb thick lamb filets per person
1 large garlic clove per person
salt and pepper
a little oil
Trim the lamb of any fat. Season the lamb filets with a little salt and pepper. Set aside while you
prepare the other dishes. Heat the oil over medium heat. Flatten the garlic clove and sauté until
golden. Remove. Add the filets and cook a few minutes per side. Lamb is usually served while the inside is
medium rare to slightly
pink.
Tip: Always serve lamb hot and on warmed plates. The fat of the lamb (which is also in the
juices) hardens quickly even when cooled a few degrees. When using the other variations, mix
the herb with enough oil to moisten and hold them together. Rub into the meat and set aside
until ready to sauté.
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 © 1999-2002 Patricia Conant