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Name: Filet of Lamb with Rosemary and Zucchini
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1/2 lb Zucchini; chopped; 1/2 c White wine; 2 lb Boneless lamb filet; 3 Cl Garlic; 1 sm Fresh mint; 1 sm Dried Rosemary; Grapes for garnish; 3 tb Cooking oil; White peppercorns & salt to

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INGREDIENTS

1/2 lb Zucchini; chopped
1/2 c White wine
2 lb Boneless lamb filet
3 Cl Garlic
1 sm Fresh mint
1 sm Dried Rosemary
Grapes for garnish
3 tb Cooking oil
White peppercorns & salt to

Servings

INSTRUCTIONS

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

NOTES

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Filet of Lamb with Rosemary and Zucchini

1/2 lb Zucchini; chopped
1/2 c White wine
2 lb Boneless lamb filet
3 Cl Garlic
1 sm Fresh mint
1 sm Dried Rosemary
 Grapes for garnish
3 tb Cooking oil
 White peppercorns & salt to

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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Nutrition

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Serving Size: 1 Serving (304g)
Recipe Makes: 4 Servings

Calories: 102
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 102

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