Preparation time: 1 1/2 hours (including the broccoli timbales and vegetable julienne)
The Filet d’Agneau avec Timbales de Broccoli requires proper timing as it combines two separate recipes with this one. Start with the Sauce Béchamel, which we need to prepare the Broccoli Timbales. Next, prepare the Julienne of Zucchini and Peppers. Just before both are ready, start with the lamb fillets.Ingredients (lamb fillets only):
- 4 lamb fillets weighing about 6 oz (170 g) each
- 4 Tbsp olive oil
- 1 clove garlic, cut into thin slivers
- 1 twig of fresh rosemary (don’t use dried rosemary)
- 2 Tbsp sherry vinegar
- 4 Tbsp water
Rub olive oil over lamb fillets. Cut 2 or 3 small slits in the fillets and insert in each a thin slice of garlic. Sprinkle fillets with freshly ground pepper. Set aside.
Heat olive oil in a skillet (high heat) and sear the lamb fillets on both sides, about 2-3 minutes on each side. Set aside and keep fillets warm in a 200°F (95°C) oven.
Scrape the bottom of the skillet with a wooden spoon, add water, sherry vinegar and the twig of rosemary. Keep scraping the bottom over medium-high heat until you obtain a nice brown sauce. Discard the rosemary twig, taste for salt and pepper and keep the sauce warm.
The prettiest way to serve the lamb fillets is to cut them into medallions. Pour the sauce over the fillets and serve with the Broccoli Timbales and Julienne of Zucchinis and Peppers.