Serves 4 persons:

500g lamb ribs or lamb chops 60 g each slice
salt, pepper
2 teaspoons hot mustard
 
4 tablespoons flour
2 eggs
2 egg yolks
100 g bread crumbs
50 g grated Parmesan cheese
30 g freshly chopped seasonal herbs, e.g. rosemary, mint leaves, thyme, sage

Frying: 

50 g olive oil
50 g  butter

Fennel and pear salad: 

2 washed and cut fennel bulbs
2 St. pears

Dressing: 

60 ml olive oil
salt, pepper
1 splash of lemon juice
2 tablespoons white balsamic vinegar
1 tablespoon honey
1 pinch of cinnamon
50 ml pear schnapps

And: 

50 g frisee lettuce

Directions:

Mix eggs and egg yolk.
Mix breadcrumbs with herbs and Parmesan cheese.

Lamb ribs:

Gently beat the ribs. Season with salt and pepper and rub with strong mustard. Turn them in the flour and shake off the excess. Dip them in the beaten eggs and turn them gently in the mixture of breadcrumbs, Parmesan cheese and herbs to coat them completely.
Heat butter and oil in a skillet and gently fry the lamb ribs.

Fennel and pear salad:

Remove the fennel stems and put them aside. Finely slice the fennel bulbs. Cut the pears in quarters, do not peel. Remove all the cores and cut into thin strips. Prepare the marinade. Combine salt, pepper, one pinch of cinnamon, the pear schnapps, honey, Calvados, balsamic vinegar, lemon juice and fennel stock, whisk in the olive oil. Finely chop the fennel stems and mix in the marinade. Spoon the marinade over the fennel and pears.

Finishing and serving:

Arrange the lamb ribs on the salad and garnish with frisee lettuce or any sesonal lettuce.

I know, not everybody likes lamb and fennel but you should really taste it - it's delicious! If you don't like lamb at all, any kind of poultry or game meat will be o.k. too.

Serves 4 people:

Lamb: 

0,8 kg lamb chops, approx. 12 slices 60g each
  
3 tablespoons vegetable oil

Spices: 

0.5 teaspoon cinnamon
1 generous pinch of cardamom
1 lemon, freshly squeezed juice
salt, pepper, chilli

Orientale Style: 

2 St medium sized onions coarsely chopped onions
3 garlic cloves finely chopped
ca. 0.3 l bouillon (beef or poultry)
200 g apricots cut in quarters (also dried apricots if there are no fresh ones availble)
100 g peeled almonds

Mint potatoes: 

750g or 5 potatoes
150 ml cooking cream
3 - 4 El fresh mint leaves cut into strips

Directions:

Lamb chops:

Combine the cinnamon, cardamom and the chilli with the lemon juice. Rub the meat with the marinade and let the meat sit for an hour.

Heat oil in a large skillet, season the lamb chops with salt and pepper and fry them over a moderate heat until the meat is pink or almost done. Remove the chops from the skillet and leave to rest for a few minutes.

Fry onions and garlic in the skillet and pour the cold bouillion. Simmer for approx. 5 minutes until the onions are done and the liquid is reduced. Add the apricots (if they are dried immerse them in water before adding them). Return the lamb chops back into the skillet, add the almonds and stir.

Mint potatoes:

Cut the potatoes to 1 cm dices. Cook in salt water until they are almost done. Drain the potatoes in a colander and cook them together with the cooking cream until the consistency becomes creamy. Add the chopped mint leaves.

Finishing and serving:

In oriental countries everything is served seperately so that everybody can serve him- or herselve.

You can also prepare this dish with other lamb parts or game. The cooking time may shorter or longer.