Filet of Lamb with Rosemary and Zucchini

Title:
Filet of Lamb with Rosemary and Zucchini

Yield:
4 Servings

Categories:
Lamb,
Vegetables,
Meats




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






 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