| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Lamb, Veggies, Meats |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless lamb filet |
| 3 |
|
Cl Garlic |
| 1 |
sm |
Dried rosemary |
|
|
White peppercorns & salt to |
| 1/2 |
c |
White wine |
| 3 |
tb |
Cooking oil |
| 1/2 |
lb |
Zucchini; chopped |
| 1 |
sm |
Fresh mint |
|
|
Grapes for garnish |
INSTRUCTIONS
Recipe by: Chef: Armando Paulino, The Meridien Hotel, Porto, Scotland Heat
skillet over high heat. Sprinkle rosemary, salt and pepper over lamb filets
(there was no mention of the garlic except in the ingredients list--I would
chop it fine and sprinkle it on the lamb filets also); turn and repeat on
other sides.
Add cooking oil to skillet. Brown filets on all sides. When filets are a
deep golden brown place in pre-heated 350 degree oven for 5 mins. to
thicken the juices.
Meanwhile, in a saucepan over low heat, add a little cooking oil. Sprinkle
fresh mint into oil. Add chopped zucchini and season with salt. Stir
occasionally until zucchini is cooked.
Remove filets to a serving platter. Sprinkle with white wine. Pour pan
juices over filets. Let set while preparing the individual servings.
To serve place a helping of zucchini in center of plate. Slice a filet
into medallions and place on both sides of the zucchini. Garnish with
grapes. Spoon some of the juices (that collected on the platter) over the
meat. Repeat with other servings.
Source: World Class Cuisine 12/94 Typed for you by Marjorie
Scofield 3/19/95
A Message from our Provider:
“Beauty: an act of God”