4    Lamb fillets
8    Artichokes small
2    Carrots
2    Parsnips
2    Leeks
1    Tarragon sprig
100 g  Butter
150 ml Olive oil
1 l  Lamb jus
Salt and pepper to taste

Trim lamb fillets, cut into noisettes approx 60 gm each. Trimk and cook off
the artichoke hearts. Refresh and refrigerate. Clean and prepare
vegetables into julienne. Sweat in butter until al dente. Add tarragon to
lamb jus and reduce by half. Correct seasoning. Cook off the noisettes in
butter and oil until pink. Put the noisettes on top of the artichoke
hearts. Place on the plate that has been masked with the lamb jus. Garnish
with the julienne of vegs and serve.