This recipe for Lamb Leg Fillet with Caramelized Carrots is a more creative and gourmet leg of lamb recipe that will impress even the most discerning palates!
Recipe for Leg of Lamb Fillet with Caramelized Carrots
Preparation time: 60 minutes
Portions: 3
Recipe ingredients
- 750 g boneless leg of lamb
- 1 dry onion
- 10 medium organic carrots
- 250ml chicken stock
- Potatoes baby
- Cow butter
- 1 clove of garlic
- parsley
- salt
- pepper
Execute Recipe
- Cut the fillet from the leg of lamb into 3 portions and try to give them a nice shape by removing the pieces that stick out.
- Keep the pieces of lamb that we cut for the broth.
- Place the lamb fillets on a plate and season them with salt and pepper on all sides.
Preparation of the lamb sauce
- Clean the onion, cut it in half and place half in a small saucepan with a little olive oil.
- Add the pieces of lamb that were sticking out, a carrot cut into pieces, the clove of garlic cut in half and saute for 5 minutes at a high temperature.
- Deglaze with the wine and after 2 minutes add the stock from the chicken and simmer until it reduces by half and we get a thick and intense sauce.
- Strain the lamb sauce through a fine sieve before serving.
Preparation for the caramelized carrots
- Heat a large pan suitable for the oven and add 1 spoonful of butter along with the 9 carrots, a little salt and pepper.
- Sauté the carrots for 3-4 minutes shaking the pan and then put the pan in a preheated oven at 160°C for 45 minutes, until the carrots are cooked and soft.
Preparation for the leg of lamb fillet
- Heat a non-stick pan to a medium temperature and saute the lamb fillets for about 10 minutes on each side, depending on their thickness, until they take on an intense color and remain juicy inside.
- Remove the lamb fillets from the pan and let them rest covered with aluminum foil on a large plate for a few minutes.
- Slice each lamb fillet before serving.
Preparation for the garnish
- Wash the baby potatoes and boil them with their skin in enough water until they are soft.
- Strain them, cut them in half and saute them with 1 teaspoon of butter in the same pan that we cooked the lamb fillets.
- Cut half the onion into 3 thick slices.
- Lightly heat a small pan, add a little butter and burn the onion slices on one side for a few minutes, until they soften and acquire an intense color.
Setting up a plate
- To each plate, add 3 carrots, a few baby potatoes, 1 burnt onion, the slices from the lamb fillet and a few parsley leaves.
- We serve the Lamb Leg Fillet with Caramelized Carrots together with the sauce.
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