Filet Of Lamb With Pan Reduction, Lavender And Rosemary Jus Recipe

• 8 x 2 1/2 ounce lamb, fillets
• 3 x French shallot, peeled, and, finely, minced
• 4 Tbsp. minced garlic
• 1 x zest of one lime
• 2 Tbsp. lime juice
• 3 1/2 ounce red wine vinegar
• 1 c. Pelee Island Cabernet Merlot red wine
• 1 lt veal stock
• 5 Tbsp. minced Spanish lavender
• 3 1/2 ounce finely minced rosemary
• 2 Tbsp. extra virgin olive oil, for cooking
• 2 Tbsp. butter, for cooking
• 2 Tbsp. butter, for the sauce salt black pepper

Directions