As this picture shows, lamb cutlets are in great demand in our
family:
Grilled or quickly fried like a steak with a good sauce with mint
and garlic and cream, for instance. Or a caper sauce. However, in the
restaurant Le Caveau de L'Isle, (36 Rue de L'Ile St Louis), they do lamb
cutlets that are a lot better than mine.
Not all their food is all that great, it's very much a
'drape-the-sprigs-of-chives-over-the-meat-sign-your-name-with-brown-sauce-we're-poshish'
type of restaurant, and they serve the same gratin with all dishes. And
everything is lukewarm -- but that seems traditional. But their lamb
cutlets were fragrant, tender and tasty in a way that I don't seem to
be able to emulate. Probably their cook is a better man than I am, but
equally probably they have access to better meat than I can get from
the local Turkish butcher.
But their cheese selection was poor; in the very same street there
is a shop which has about a dozen different, great goat cheeses, and
they served camembert, gorgonzola and two other bland cheeses. Ah well...
That's something I can point at with pride: whatever may go wrong, I always
have a good selection of cheese to tempt my guests with.