Fillets of Lamb With Fresh Thyme
- Total Time
- 40 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 1tablespoon olive oil
- ½pound lean chopped trimmings and all the bones from the rack of lamb (ask butcher to save them for you)
- ½cup coarsely chopped onions
- 2cups fresh or canned chicken broth
- 4sprigs fresh thyme
- ¼cup coarsely chopped carrots
- 1boneless rack or saddle loin of lamb, skin on (about 1½ pounds)
- Salt and freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
793 calories; 69 grams fat; 29 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 5 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 37 grams protein; 900 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a cast iron skillet, heat the olive oil on high. Add lamb trimmings and bones, and brown well for about 5 minutes, stirring. Remove from heat, and drain off all fat. Add onions, and brown lightly. Add chicken broth and 2 sprigs of the thyme. Bring to a boil, and simmer for an hour. Strain through a fine sieve -- there should be about ⅓ cup. Keep warm.
- Step 2
Meanwhile place carrots in a saucepan, cover with water and simmer for ½ hour. Carrots should be soft throughout. Drain, place in a blender and make a fine puree. Pass puree through a fine sieve. There should be about 3 tablespoons of puree.
- Step 3
Blend puree with lamb broth over low heat. Remove, and set aside.
- Step 4
Trim most of the fat from lamb fillets, leaving just a translucent layer. Crisscross fat with a knife. Sprinkle with salt and pepper. In a small nonstick pan over medium heat, heat the tablespoon of olive oil. Place lamb skin side down in pan, and cook 3 minutes. Flip lamb, and cook for 2 to 3 more minutes, or to taste. Remove and keep warm.
- Step 5
Slice the lamb on the bias, and distribute evenly over four warm plates. Pour some of the reserved lamb sauce over the meat. Decorate with remaining fresh thyme.
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