Boneless Loin of Lamb Wellington with Red Wine ~ Balsamic Sauce

              Grilled Boneless Loin of Lamb with Sauce Creole

              Rack of Lamb Provence Style (Carré d’agneau a la Provençale) with Roasted Tomatoes (Tomates rôties) and Golden-Roasted Potatoes (Pommes de terre rôties dorées fondantes)  (Note:  The lamb, tomatoes and potatoes are all roasted together for this Main Course dish.)