Golden Crusted Lamb Fillet

Bone racks of lamb, remove fat, nerves and tendons. Cut up the bones and make the lamb stock.

Lamb stock: sauté bones in a frying pan with a little oil. Add mirepoix and simmer over medium-low heat 35 to 40 minutes, set aside.

In a frying pan, sauté lamb 2 to 3 minutes, until browned. Season with salt and pepper, sprinkle with chopped thyme and set aside. Remove stalks from spinach, then wash and dry.

In a frying pan, sauté shallots and garlic in butter, then add spinach. Sauté 20 to 30 seconds more, season with salt and pepper, then set aside.

Take the phyllo pastry, fold each sheet in two and brush with butter. Roll up lamb in prosciutto slices and arrange on phyllo pastry squares. Top with spinach mixture then Canadian Cheddar slices.

Roll up dough squares and place on a baking sheet. Bake in oven at 350 °F (180 °C) for about 10 minutes.

Peel potatoes and cut in thin slices. Fry in hot oil, then drain on absorbent paper. Season with salt. Lightly oil tomatoes, season with salt and pepper. Place in very hot oven 2 to 3 minutes.

Pour a little lamb stock on each plate. Slice lamb rolls and arrange on plates with cherry tomatoes and potato slices. Garnish with thyme sprigs.