Plate the lamb slan, season with salt and pepper and turn in flour. Fry in hot oil until pink, lift out and keep warm. Pour off the oil, lightly dust the roasting residue and deglaze with red wine. Let it boil down briefly, pour in jus and let the sauce reduce a bit. Then add the chopped garlic and herbs and thicken the sauce with butter flakes. Arrange the lamb on warmed plates and drizzle with the sauce.
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