Lamb filets

This is one of my favorites. I developed it for the restaurant and still serve it for guests at home now. For best results, please read the recipe through before preparing it.

Lamb filets with thyme sauce and candied garlic


1 leg of lamb, deboned or 1 lamb loin

10/12 garlic cloves, peeled

2 garlic cloves, chopped

1 tbsp olive oil

1 glass of dry white wine

2 cups light cream

Sprigs of fresh thyme or 1 tbsp of dried thyme

Vegetables to accompany (tiny carrots, tips of broccoli, etc.)

Candied garlic

Cover the garlic cloves in a small pan with water and add the same amount of sugar. Cook over a slow flame for about 45 minutes. Save aside.

Lamb filets

The leg of lamb has three main muscles. Separate them carefully with a sharp knife and tie with kitchen twine. If using a loin, tie for roasting.

Thyme sauce

Toast the chopped garlic in the olive oil.

Add the white wine, the cream and a sprig of thyme or 1 tsp dried thyme.

Reduce to half over a medium flame.

Strain, add salt to taste and reduce a little more.

*These three things can be done in advance.

To serve:

Preheat the oven to 220º C.

Meanwhile, cook the vegetable “al dente” and keep warm.

Roast the lamb 8 minutes and leave to rest another 5 minutes.

Cover the bottom of hot plates with some sauce. Slice the lamb in small filets and place on the sauce. Decorate with the vegetable and a couple of the candied garlics. Decorate with a sprig of thyme or sprinkle with a little chopped thyme.

Note: You can substitute the thyme for rosemary with an equally delicious result.

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        © Richard Stephens Ely 2019