Lamb Filets Provencale Recipe
These Lamb Filets Provencale taste yummy ! These lamb filets sauced with thyme and rosemary sauce and broiled with breadcrumbs are a rage. Try this Lamb Filets Provencale and let me know if you like it.
Ingredients
2 tsp (10 ml) olive oil
2 tbsp (30 ml) butter
12 lamb tenderloin filets
Salt and pepper
Pinch of thyme
Pinch of rosemary
20 pearl onions
1 tsp (5 ml) sugar
6 garlic cloves, finely sliced
2 tbsp (30 ml) parsley
1 tomato, diced
1/2 Cup (125 ml) stock
2 tsp (10 ml) lemon juice
1/4 Cup (60 ml) fine breadcrumbs
Directions
– Preheat oven to broil.
– In a skillet, heat oil, melt butter and brown lamb, then season with salt, pepper, thyme, and rosemary. Remove from heat and keep warm.
– Saute pearl onions and sugar in the same cooking fat over medium heat until golden, then add garlic, parsley, and tomato and cook for 1 minute longer.
– Add stock and lemon juice and cook until liquid is reduced to three-fourths.
– Place lamb filets in an oven-proof serving dish, coat with sauce, sprinkle with breadcrumbs then broil until golden.
– In a skillet, heat oil, melt butter and brown lamb, then season with salt, pepper, thyme, and rosemary. Remove from heat and keep warm.
– Saute pearl onions and sugar in the same cooking fat over medium heat until golden, then add garlic, parsley, and tomato and cook for 1 minute longer.
– Add stock and lemon juice and cook until liquid is reduced to three-fourths.
– Place lamb filets in an oven-proof serving dish, coat with sauce, sprinkle with breadcrumbs then broil until golden.
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