Lamb Rosettes Recipe

Name: Lamb Rosettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rosette; 6 tablespoons butter; 6 lamb fillets, cut from rack or loin (5-6 oz); 6 phyllo pastry sheets (17x13 inch); melted butter; dry breadcrumbs; 18 large spinach leaves, blanched,drained and patted dry; salt and pepper; 3 medium carrots, cut julienne,blanched,drained and patted dry; Sauce; 6 tablespoons finely chopped onions; 1 clove garlic, crushed; 1 pinch dried rosemary; 2 tablespoons fresh lemon juice; 3 cups beef stock or 3 cups canned reduced-sodium beef broth; 2 tablespoons butter, at room temperature; salt and pepper

Servings: persons

Rosette
6 tablespoons butter
6 lamb fillets, cut from rack or loin (5-6 oz)
6 phyllo pastry sheets (17x13 inch)
melted butter
dry breadcrumbs
18 large spinach leaves, blanched,drained and patted dry
salt and pepper
3 medium carrots, cut julienne,blanched,drained and patted dry
Sauce
6 tablespoons finely chopped onions
1 clove garlic, crushed
1 pinch dried rosemary
2 tablespoons fresh lemon juice
3 cups beef stock or 3 cups canned reduced-sodium beef broth
2 tablespoons butter, at room temperature
salt and pepper

1
Rosette: Melt butter in a heavy skillet over medum high heat.
2
Add fillets, 3 at a time, quickly brown on all sides, remove to a plate and reserve skillet.
3
Preheat oven to 400u00b0F.
4
For each fillet, brush one sheet of phyllo with melted butter, fold in half crosswise, brush with butter and sprinkle with bread crumbs.
5
Lay 3 spinach leaves at one end of the sheet, pat fillet dry (reserving plate juices for sauce), season with salt and pepper and place on spinach.
6
Top with carrots, fold in sides of the phyllo sheet, roll up and place seam side down on an oiled baking sheet.
7
Bake until lightly browned, about 15 minutes.
8
Sauce: While rosettes are coking, return skillet to medium high heat, add onion saute briefly add garlic, rosemary, lemon juice, plate juices and stock.
9
Bring to a boil, cook until reduced by 1/3, remove from heat, stir in butter and season with salt and pepper.

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Rosette, 6 tablespoons butter, 6 lamb fillets, cut from rack or loin (5-6 oz), 6 phyllo pastry sheets (17x13 inch), and more.

Yes, Lamb Rosettes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lamb Rosettes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions