Portions: 12 Portion size: 61/i oz (185 g) meat
21/ifloz (70 mL) sauce U.S. Metric Ingredients
9 lb 4.5 kg Spinach
1 lb 500 g Large tomatoes
4 4 Hotel racks of lamb
(or 8 single racks)
as needed as needed Oil
6 6 Shallots, large, chopped
1V2 qt 1.5 L Brown veal stock to taste to taste Salt
1 oz 30 g Fresh cilantro, chopped
1 oz 30 g Fresh mint, chopped
3. Remove the eye meat from the racks of lamb. Trim well. Reserve the bones for making stock if desired.
4. Gently sauté the eye meat (fillets) in the oil to the point of still just pink, taking care to brown them on all sides. Remove from the pan and hold in a warm place.
5. Degrease the pan. Add the shallots and lightly sauté before adding the stock. Reduce to about 14 oz (850 mL) and season to taste. Finish with the chopped cilantro and mint.
312 fl oz 10 oz
Hazelnut oil Pine nuts, toasted
Heat a clean sauté pan. Add the hazelnut oil and quickly cook the spinach until just wilted. Drain and season.
For each portion, place a ring mold, about 212-3 in. (6-8 cm) in diameter, on the center of a plate. Pack the spinach into the mold and remove the ring.
Slice the rested lamb fillet and arrange neatly on the bed of spinach. Surround with the herb jus and sprinkle with the chopped tomatoes and pine nuts.
Calories, 390; Protein, 27 g; Fat, 26 g (57% cal); Cholesterol, 40 mg; Fillet of Lamb Carbohydrates, 17 g; Fiber, 9 g; Sodium, 240 mg. with Mint and Cilantro Jus
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