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Pan-seared lamb fillets coated in mustard and hazelnuts, served with buttery sautéed potatoes and a nutty dressing.
Lamb fillets encased in buttery brik pastry, deep-fried until golden, and served with sautéed artichokes and a rich lamb sauce.
Pan-seared lamb fillets and grilled chops served with a minty Paloise sauce, crushed buttery potatoes, and blanched green beans.
Lamb fillets marinated in treacle and spices, seared and oven-roasted, served with creamy caraway-infused carrots and a balsamic reduction.