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Lamb Fillet in Liaison Sauce

Delicious, tender meat that practically melts in your mouth! Lamb fillet in liaison sauce is an interesting, hearty dish that's perfect for a family dinner. Juicy lamb with vegetables and sautéed mushrooms, finished with a delicate creamy liaison, will win over not only lamb lovers but also anyone who's never tried lamb before.

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Fillet in lieson
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 5 g
Fats 38 % 5 g
Carbohydrates 23 % 3 g
79 kcal
GI: 67 / 0 / 33
  • Wash the lamb fillet (young lamb is best), pat it dry with a paper towel, and cut it into pieces, trimming away any membrane and sinew. Put the meat in a pot, cover with cold water, and set it over the heat. Bring to a boil over medium heat and skim off the foam and scum with a slotted spoon. Season the broth with salt and pepper to taste and add the allspice. Peel and wash the carrots and onion. Finely chop the onion and drop it into the boiling broth. Cut the carrots into fairly large pieces and add them too. Rinse the herbs. Using kitchen string, tie a bouquet garni of bay leaves, parsley, and thyme sprigs and gently lower it into the broth. Cover the pot and simmer the meat over low heat for about an hour (depending on the lamb). After an hour, check that the meat is tender and take the pot off the heat. Remove the herb bundle. In a sauté pan or deep skillet, melt the butter. Stirring constantly with a wooden spatula, add the flour and cook it over low heat with the melted butter until creamy. Pour in 1 liter (about 4¼ cups) of the lamb broth. Keep stirring with a wooden spatula or whisk until the sauce is smooth. Cook the sauce for another 15 minutes, stirring constantly. Drain off the remaining lamb broth — you won't need it anymore. Pour the sauce over the reserved meat and simmer everything together for 5 minutes so the flavors meld. Rinse the mushrooms, cutting up the larger ones. Sauté them in a deep skillet in a little olive oil, then add them to the pot with the lamb. Now make the liaison: Wash the eggs and separate the yolks from the whites (you'll need only the yolks). In a small saucepan, whisk together the yolks, cream, and lemon juice. Cook over low heat until the sauce begins to thicken, taking care never to let it boil, or the cream and eggs will curdle. Pour the liaison over the lamb fillet. Check for salt and season if needed. Lamb fillet in liaison sauce is ready! Enjoy!

Caloric content of the products possible in the composition of the dish

  • Lean lamb - 169  kcal/100g
  • Fatty lamb - 225  kcal/100g
  • Lamb brisket - 533  kcal/100g
  • Lamb leg - 232  kcal/100g
  • Lamb chop on the bone - 380  kcal/100g
  • Lamb shoulder - 284  kcal/100g
  • Lamb loin - 459  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream 20% fat - 300  kcal/100g
  • Cream 10% fat - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • White mushrooms - 24  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley - 45  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Allspice - 263  kcal/100g

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