Braised Lamb Fillet Recipe

Transforming a quiet evening into a culinary journey, this lamb dish is the delicious escape I didn’t know I needed—perfectly seasoned fillets in a rich, aromatic sauce that’s just as impressive as it is comforting.

I adore the way a lamb fillet can be so tender and tasty when braised. Its richness, combined with olive oil, onions, and a good blend of red wine and stock, makes as heartening and wholesome a dish as can be.

Fresh rosemary and thyme add lovely aromatic notes, while a hint of balsamic vinegar brings the whole thing together beautifully. The accompanying protein and vegetable purées—made from smashed chickpeas and carrots—are the real surprise.

They add interesting flavor and texture. Pureeing the carrots with a little butter makes them taste fantastically sweet.

Smashed chickpeas seasoned with lemon zest are the new hummus.

Braised Lamb Fillet Recipe Ingredients

• Lamb Fillets: Rich in protein and iron, promoting muscle and blood health.
• Olive Oil: Contains healthy monounsaturated fats, good for heart health.
• Onion: Low in calories, adds depth and natural sweetness.
• Garlic: Offers antioxidant properties, known for its immune-boosting effects.
• Red Wine: Adds acidity and depth, rich in antioxidants.
• Tomato Paste: Concentrated source of vitamin C and lycopene, provides umami richness.
• Rosemary: Provides aromatic flavor, known for its anti-inflammatory benefits.

Braised Lamb Fillet Recipe Ingredient Quantities

• 2 lamb fillets (about 300g each)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup beef or chicken stock
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon balsamic vinegar

How to Make this Braised Lamb Fillet Recipe

1. Lamb fillets should be seasoned with salt and fresh black pepper that has been ground recently on all sides.

2. In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the lamb fillets and sear until browned on all sides, about 2-3 minutes per side. Remove the fillets from the pan and set aside.

3. In the same pan, add the leftover 1 tablespoon of olive oil. Add onion, which has been finely chopped, and cook that until softened, about 3-4 minutes.

4. Add the minced garlic and cook for 1 more minute until it is aromatic.

5. Add the tomato paste, and cook while stirring for 2 minutes to deepen and develop its flavor.

6. Add the red wine, and then scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.

7. Include the beef or chicken stock, the chopped rosemary, and the thyme in the pan. Combine them well.

8. Put the lamb fillets back in the pan with the sauce. Turn the heat down to low, cover, and let simmer for 20 to 25 minutes, or until the lamb is tender.

9. Once cooked, take the lamb fillets out of the pan and allow them to rest for a few minutes.

10. Pour balsamic vinegar into the sauce and continue to simmer it uncovered for another 2-3 minutes so that it can bulk up. Cut the lamb into beautiful fillets and serve them with sauce lovingly drizzled over them.

Braised Lamb Fillet Recipe Equipment Needed

1. Large frying pan
2. Measuring spoons
3. Measuring cups
4. Cutting board
5. Chef’s knife
6. Garlic press or grater (for mincing garlic)
7. Wooden spoon or spatula
8. Tongs
9. Lid for the pan
10. Serving platter or plate

FAQ

• Q: Can I use a different cut of lamb? Indeed, lamb shoulder or shanks can be used in place of other types of lamb; however, if you choose to use them, you must take into consideration that they may have a different texture and flavor than other cuts of lamb. This could alter the final dish significantly. Indeed, these are not considered insignificant details.
• Q: Is there a substitute for red wine?You can replace red wine with the same amount of beef stock or chicken stock for a version without alcohol.
• Q: Can I make this recipe in advance?A: Yes, a day in advance, you can braise lamb and then reheat it to serve. The flavors will enhance during the overnight period.
• Q: How do I store leftovers?A: Keep uneaten food in a container with no air in it and place in the refrigeration device for a maximum of 3 days.
• Q: Can I use dried herbs instead of fresh?Substituting fresh herbs with dried ones is an option. When using dried herbs, cut the amount you would use in half.
• Q: What sides pair well with braised lamb fillet?A: Braised lamb goes well with any of the following:
  – Mashed potatoes
  – Roasted vegetables
  – Simple salad

Braised Lamb Fillet Recipe Substitutions and Variations

Avocado oil or grapeseed oil can stand in for olive oil.
Onion: For a milder flavor, use shallots instead.
Grape juice or cranberry juice can be used as a non-alcoholic alternative to red wine.
If fresh rosemary is not available, substitute with 1/4 teaspoon dried rosemary.
Balsamic vinegar: If you don’t have balsamic vinegar on hand, you can mix equal parts red wine vinegar and sherry vinegar. Those two together create a different vinegar that has a similar acidity profile.

Red wine vinegar: This works just as well for substituting in recipes that call for balsamic vinegar. It has the right level of acidity.

Pro Tips

1. Marinate for Extra Flavor: Consider marinating the lamb fillets in olive oil, rosemary, thyme, and a little garlic for a few hours before cooking to enhance their flavor. This allows the herbs and garlic to penetrate the meat, making it more aromatic and delicious.