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1
Preheat oven 350 degrees F.
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2
Debone the lamb racks and remove any exterior fat.
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3
Cut up the bones and reserve for the lamb stock.
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4
Sear the lamb fillets in a pan with olive oil for 2 to 3 minutes, until lightly browned on all sides.
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5
Season with salt and pepper and sprinkle with thyme.
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6
Set aside.
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7
Stem, wash and pat dry the spinach.
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8
Melt the butter in a pan.
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9
Add the shallots and garlic and cook until browned.
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10
Add the spinach and cook for 1 to 2 minutes.
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11
Season with salt and pepper.
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12
Reserve.
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13
Spread 1 sheet of the phyllo dough out onto a flat surface.
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14
Fold in half and brush with butter.
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15
Wrap the lamb fillets in prosciutto.
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16
Place the 1 lamb fillet on the phyllo and cover with 1/2 of the spinach.
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17
Wrap with the phyllo and place on a baking sheet.
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18
Repeat with the rest of the ingredients.
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19
Cook for 12 to 15 minutes.
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20
Pour a little lamb stock on each plate before serving.
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21
Put the bones in a saucepan and brown lightly.
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22
Add the onion, chopped carrot and the bouquet garni.
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23
Cover with water and season with salt and pepper.
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24
Cook slowly, uncovered, for 1 hour, skimming and degreasing from time to time.
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25
Strain through a sieve or a fine cloth.
