Lamb fillets with coriander gravy from Summer: Le Cordon Bleu Home Collection by Le Cordon Bleu
Roasted pine nuts add a wonderful texture to these medallions of pink lamb, presented on a bed of English spinach, with a syrupy sauce of shallots and herbs.
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Ingredients
- 2 X 6-chop racks of lamb (best end of neck)
- 2 large French shallots, chopped
- 500 ml (16 fl oz) lamb stock or light beef stock
- 1 tablespoon oil or clarified butter
- 1 tablespoon fresh mint leaves, chopped
- 1 tablespoon hazelnut oil
- 25 g (¾ oz) fresh coriander leaves, chopped
- 100 g (3¼ oz) pine nuts, toasted
- 1 1/2 kg (3 lb) English spinach leaves, picked over and washed
- 2 large tomatoes, peeled, seeded and diced into 5 mm (¼ inch) cubes
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