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Longe d'agneau recipe served on a plate, by Pekin the Chef

Aug 04 2026

Restaurants›Le Filet›Longe D'agneau Recipe

Longe D'agneau Recipe

Name: Le Filets Longe D'agneau Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 lbs Lamb loin; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Fresh rosemary; 2 tbs Olive oil; 4 cups Ripe tomatoes, chopped; 1 cup Sugar; 1 tbs Lemon juice; 1 stick Cinnamon stick; 1 tsp Salt; 1 cup Greek yogurt; 1 clove Garlic, minced; 1 tsp Lemon zest; to taste Salt; 2 cups Fresh peas, shelled; 1 tbs Butter; to taste Salt

Inspired by Le Filet

Time1h 30m

Serves4

Confiture de tomate, yogourt, pois frais

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Ingredients

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Lamb

1 1/2 lbs Lamb loin

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs Fresh rosemary

2 tbs olive oil

Tomato Jam

4 cups Ripe tomatoes, chopped

1 cup sugar

1 tbs ReaLemon lemon juice

1 stick Cinnamon stick

1 tsp Celtic sea salt

Yogurt Sauce

1 cup Greek yogurt

1 clove Garlic, minced

1 tsp Lemon zest

to taste Celtic sea salt

Peas

2 cups Fresh peas, shelled

1 tbs Butter

to taste Celtic sea salt

Method

Prepare the Lamb

Season the Lamb

Preheat your oven to 400°F (200°C). Season the lamb loin with salt, black pepper, and fresh rosemary. Rub olive oil on the meat to coat evenly.

Roast the Lamb

Place the lamb loin in a roasting pan and roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium rare. Let it rest for 10 minutes before slicing.

Make the Tomato Jam

Cook the Tomatoes

In a saucepan over medium heat, combine chopped tomatoes, sugar, lemon juice, cinnamon stick, and salt. Bring to a simmer.

Simmer the Jam

Reduce heat and let it simmer for about 45 minutes, stirring occasionally, until it thickens. Remove the cinnamon stick and let cool.

Prepare the Yogurt Sauce

Mix the Ingredients

In a bowl, combine Greek yogurt, minced garlic, lemon zest, and salt. Stir until well mixed and set aside.

Cook the Peas

Sauté the Peas

In a small saucepan, melt butter over medium heat. Add shelled peas and sauté for about 5 minutes until tender. Season with salt to taste.

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