The dish is one of the pricier mains in the extensive menu, and I thank my hostess for highly recommending this. The medium-cooked cutlets were seared on the edges but still retained some of the crisp fat. Juices flowed, unhindered, with each cut I made on the pieces of lamb rack, but not to worry - no bloody messes were made both on the plate and in my mouth.
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The caramel sauce reminded me of sweet popcorn... this and the prunes toned down much of the gaminess from the lamb. Don't coat with excess caramel if you want to enjoy the meat's flavour. For me, I used the small potatoes (so perfectly round they could've bounced off walls) to wipe up whatever was on the plate.
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Of course, it was only appropriate to down some red wine along with the dish, and the Pinot Noir was good for adding a spicy edge.
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This entrée is an excellent choice for female diners, especially those who are often overwhelmed by bigger lamb chops. The only thing I didn't enjoy were the broad beans that had the unpleasant raw edge.