Lamb cutlets baked between alternate layers of potato and onion.

Lamb cutlets coated with cheese and onion mixture and sautéed.

Lamb cutlets sautéed in butter, garnished with a salpicon of chicken livers, mushrooms and truffles and served with demi-glace sauce.

Lamb chops part cooked, spread with chicken forcemeat and baked. They are then garnished with pastry cases filled with lamb sweetbreads and truffles.

Lamb cutlets sautéed with cep mushrooms, white wine and tomato sauce.

Lamb chops sautéed in butter, served with banana fritters and cooking juices deglazed with vinegar and demi-glace sauce flavoured with orange.

"Lamb cutlets in the style of Argenteuil." Lamb cutlets breaded and fried in butter, garnished with asparagus tips.

Grilled lamb chops garnished with cauliflower, coated with Mornay sauce and browned in the oven.

Lamb chops part braised and then coated with thin slices of ham and duxelles. The braising liquid is then poured over the chops which are then wrapped in grease proof paper and baked.