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Herb-crusted roasted lamb served with creamy layered dauphinoise potatoes and savory spinach, bacon, and egg timbales.
Succulent lamb racks coated in a Mediterranean herb crust, served with a sauté of pancetta, artichokes, and fava beans.
Pan-seared venison topped with a herb crust, served alongside a quick simmered tomato chutney and wilted buttered kale.