Ingredients:
4 lamb fillets
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
Salt and pepper, to taste
1 lemon, zest and juice
1/4 cup chicken or vegetable broth
2 tablespoons butter
Fresh parsley, chopped (for garnish, optional)
Instructions:
Preheat the Oven: Preheat your oven to 400°F (200°C).
Season the Lamb: Season the lamb fillets generously with salt and pepper on both sides.
Sear the Lamb: Heat 1 tablespoon of olive oil in an oven-safe skillet over high heat. Once the oil is hot, add the lamb fillets and sear them for 2-3 minutes on each side, or until they develop a nice brown crust. Remove the lamb from the skillet and set it aside.
Make the Sauce: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and chopped rosemary. Sauté for about 30 seconds until fragrant, but be careful not to burn the garlic.
Deglaze the Pan: Pour in the chicken or vegetable broth and lemon juice, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the liquid simmer for a couple of minutes to reduce slightly.
Finish in the Oven: Return the seared lamb fillets to the skillet. Place the skillet in the preheated oven and roast for about 8-10 minutes for medium-rare or longer if you prefer your lamb more well-done.
Add Butter and Lemon Zest: Remove the skillet from the oven and add the butter and lemon zest to the sauce. Stir until the butter melts and the sauce becomes glossy. Taste and adjust the seasoning with salt and pepper if needed.
Rest and Serve: Let the lamb rest for a few minutes before slicing it. Garnish with fresh chopped parsley if desired, and serve with the pan sauce drizzled over the top.
