Butterfield Lamb Fillet

Ingredients for 6 servings:

• 1 lamb (lamb saddle)
• 2 rosemary sprigs
• 3 tbsp clarified butter for frying

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 4 minutes; Total time approx. 1 day 19 minutes

It’s worth all the hard work.

Bone the fillet and separate the skin from the lamb loin. Lay out a sheet of foil and spread the skimmed skin on it. Cut a hole in the middle of the boned fillet, spread it out, flatten it, and spread it out over the skin. Distribute the small scraps of lean meat that accrued during cutting in the center of the fillet. Wrap the meat tightly in the skin, pressing down and then wrap it in foil with the rosemary sprigs. Vacuum-seal the roll in a bag and let it rest in the refrigerator for 24 hours. The next day, remove the foil and the rosemary sprig. Tie the roll together at intervals of approximately 4 cm. The meat is now ready to be sliced. Fry the slices in hot butter for about 2 minutes on each side, or from “raw” to “well-done” as desired. We served the lamb with stuffed mushrooms and radish salad.