warm lamb salad with herbs (serves 4) 1 lb. lamb filet, thinly sliced and pounded to ¼ inch (3 mm) thickness 4 fl. oz. (125 ml)dry white wine 1 tablespoon chopped fresh tarragon 4 teaspoons chopped fresh dill 4 teaspoons chopped fresh chervil 1 tablespoon safflower oil salt and freshly ground black pepper 3½ oz. cucumber, cut into bâtonnets head of Batavian endive, washed and shredded 2 tablespoons crème fraîche 3 tablespoons yogurt ¼ teaspoon sugar. 1. Combine the wine and tarragon with 3 teaspoons each of of the dill and chervil. Marinate the lamb slices in this mixture for at least 3 hours, turning once or twice. 2. Remove lamb from the marinade and dry well with paper towels. Reserve the marinade. Heat the oil until very hot in a large heavy frying pan. Brown the lamb slices for 30 seconds on each side. Remove to a platter, season with salt and pepper , cover and keep warm. 3. Skim off any fat from the pan juices, add the cucumber bâtonnets and cook gently over medium heat for about 1½ minutes. Transfer to a large salad bowl and add the endive. 4. Strain the marinade into the frying pan and reduce over high heat to 3 tablespoons. Reduce heat to low and add the créme fraîche and stir for 1 minute. Remove the pan from the heat and stir in the yogurt, sugar, remaining dill and chervil and season to taste with salt and pepper. 5. Pour the arm dressing over the salad in the bowl and mix well. Arrange the the salad on 4 plates. Top off with lamb slices and serve immediately. back