Lamb: 3 ways

In this class I prepared lamb three ways: roasted lamb saddle, bone-in rack and sautéed kidney accompanied by eggplant caviar and a roasted red pepper coulis

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Agneau en trois façons, caviar d’aubergine, coulis de poivrons rouges
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Lamb saddle, rack and kidney in three ways, eggplant puree and red pepper coulis
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