To serve the salad, slice the lamb loin on the diagonal, into very thin slices.

We serve it with lamb loin, but lamb shanks would also be good.

Slice each lamb loin into six slices and arrange three of slices around the potatoes.

In a medium bowl, combine the minced garlic, lamb loins, 1/4 cup of the olive oil, the rosemary and the thyme.

Top each plate with 2 slices of lamb loin, and sprinkle with the extra virgin olive oil.

One course is porcini-crusted lamb loin.

The menu also features exceptional grilled sturgeon and fine grilled marinated lamb loin.

Marinated lamb loin comes with a fine red pepper salad.

Try his lamb loin in puff pastry, potently flavored with coriander, curry and basil.

Opt for lamb loin, and you get a vegetable-lentil sauce.