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Recipe by: Chef: Armando Paulino, The Meridien Hotel, Porto, Scotland Heat skillet over high heat. Sprinkle rosemary, salt and pepper over lamb filets (there was no mention of the garlic except in the ingredients list--I would chop it fine and sprinkle it on the lamb filets also); turn and repeat on other sides. Add cooking oil to skillet. Brown filets on all sides. When filets are a deep golden brown place in pre-heated 350 degree oven for 5 mins. to thicken the juices. Meanwhile, in a saucepan over low heat, add a little cooking oil. Sprinkle fresh mint into oil. Add chopped zucchini and season with salt. Stir occasionally until zucchini is cooked. Remove filets to a serving platter. Sprinkle with white wine. Pour pan juices over filets. Let set while preparing the individual servings. To serve place a helping of zucchini in center of plate. Slice a filet into medallions and place on both sides of the zucchini. Garnish with grapes. Spoon some of the juices (that collected on the platter) over the meat. Repeat with other servings. Source: World Class Cuisine 12/94 Typed for you by Marjorie Scofield 3/19/95
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|Serving Size: 1 Serving (304g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 95 (93%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 0.8mg||0 %|
|Potassium 14.2mg||0 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.9g|
|Protein 0.1g||0 %|
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Calories per serving: 102
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