Lamb Rosettes
Delight your taste buds with these elegant and flavorful Lamb Rosettes, a show-stopping dish perfect for special occasions or a comforting gourmet dinner at home. Tender lamb loin medallions are carefully rolled into petite rosettes, pan-seared to golden perfection, and bathed in a luscious herb-infused sauce made with dry red wine, beef stock, and a touch of cream. Featuring aromatic garlic, rosemary, and thyme, this recipe highlights the natural richness of lamb while offering earthy, savory undertones. Ready in under an hour, it's a sophisticated yet approachable recipe that pairs wonderfully with roasted vegetables or creamy mashed potatoes. Elevate your home-cooked meal with this impressive, beautifully presented dish that's as delicious as it is photogenic!
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Recipe Information
Ingredients
- 500 g Lamb loin
- 2 tbsp Olive oil
- 2 pieces Garlic cloves, minced
- 1 tbsp Fresh rosemary, chopped
- 1 tbsp Fresh thyme, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Unsalted butter
- 125 ml Dry red wine
- 125 ml Beef or lamb stock
- 50 ml Cream
- 1 tbsp Fresh parsley, finely chopped
Instructions
Trim any excess fat from the lamb loin and slice it into 8 even medallion pieces, roughly 1-inch thick.
Take each lamb medallion and roll it up tightly into a rosette, securing with a toothpick if necessary.
Season each rosette with salt, black pepper, and half of the minced garlic on all sides.
In a large skillet, heat olive oil over medium-high heat. Once hot, add the lamb rosettes to the pan in batches to avoid overcrowding. Sear on each side for about 2 minutes until golden brown. Remove the rosettes from the pan and set aside.
To the same pan, add the butter, chopped rosemary, thyme, and the remaining garlic. Sauté for 1 minute until fragrant.
Deglaze the pan by pouring in the red wine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until the wine reduces slightly.
Add the beef or lamb stock to the pan and stir well. Return the lamb rosettes to the pan, spooning some of the sauce over the top.
Cover the pan with a lid and let the lamb cook gently over low heat for 8-10 minutes, depending on your preferred level of doneness.
Once cooked, remove the lamb rosettes and keep them warm. Stir the cream into the sauce and simmer for an additional 2-3 minutes until slightly thickened.
Adjust the seasoning of the sauce with salt and pepper, if needed. Sprinkle in the chopped parsley.
Serve the lamb rosettes hot with the creamy herb sauce drizzled over the top. Pair with roasted vegetables or a creamy mashed potato.
Nutrition Facts
Calories |
2069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.5 g | 222% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2936 mg | 128% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 3.3 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1704 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
