Lamb fillets with coriander gravy

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
Summer: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

Roasted pine nuts add a wonderful texture to these medallions of pink lamb, presented on a bed of English spinach, with a syrupy sauce of shallots and herbs.


  • 2 X 6-chop racks of lamb (best end of neck)
  • 1 tablespoon oil or clarified butter
  • 2


  1. Remove the ‘eye’ or long round fillet of meat at the thick end of each rack by running a small, sharp knife along the bone.
  2. Heat the oil or clarified butter in a shallow pan. Season the fillets with salt, then fry over gentle heat, turning now and then, for 10–12 minutes, or until still just pink inside, yet browned outside. Remove the fillets from the pan; keep w