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.)
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