Lamb fillets with coriander gravy

Name: Lamb fillets with coriander gravy
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 4
Ingredients: 2 large French shallots, chopped; 2 large tomatoes, peeled, seeded and diced into 5 mm (¼ inch) cubes; 500 ml (16 fl oz) lamb stock or light beef stock; 25 g (¾ oz) fresh coriander leaves, chopped; 2 X 6-chop racks of lamb (best end of neck); 1 tablespoon hazelnut oil; 100 g (3¼ oz) pine nuts, toasted; 1 tablespoon oil or clarified butter; 1.5 kg (3 lb) English spinach leaves, picked over and washed; 1 tablespoon fresh mint leaves, chopped

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr

Appears in

Summer

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.

Ingredients

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

Main course
Gluten-free

Method

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.
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