Fillet of Lamb with Pan Reduction of Lavender and Rosemary Jus

A winner from Georges Laurier - tender and juicy seared lamb fillets with a stunning wine, lavender and rosemary sauce
Fillet of Lamb with Pan Reduction of Lavender and Rosemary Jus
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 8 lamb fillets, weighing about 70g each
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 3 shallots, finely chopped
  • 4 tbsp garlic, finely chopped
  • zest of 1 limes, grated
  • 2 tbsp fresh fresh lime juice
  • 100 ml red wine vinegar
  • 250 ml robust red wine
  • 1 litres veal stock
  • 5 tbsp lavender, finely chopped
  • 7 tbsp rosemary, finely chopped
  • salt, and freshly ground black pepper


1. Season the lamb with salt and pepper.

2. Heat a heavy-based frying pan over medium-high heat. Add the olive oil and half the butter. When sizzling, add the fillets and sear on all sides.

3. Remove and set aside in a warm place to rest.

4. Add the shallots, garlic, lime zest and juice to the pan. Pour in the vinegar and wine, stirring to deglaze the pan.

5. Add the veal stock, lavender and rosemary. Bring to the boil, then simmer briskly for about 15 minutes until reduced.

6. Pass the sauce through a fine sieve. Return to the pan. Swirl in the remaining butter to finish the sauce, then season with salt and pepper. Keep warm over low heat.

7. Transfer the fillets to warmed serving plates and serve with the sauce.

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