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.