re: Some Help With Lamb

A question first, why tips? For some stupid reason in America lamb is not cheap and it should be, the things eat grass. Get some shanks, have the butcher cut them down to little over an inch thick slices, dust with flour and brown, pull, saute onion and garlic, deglaze pan throw in diced carrot, toss in a bit more flour to the mix, a bit of BTB(for lack of demi-glace) back in with other ingredients, along with chopped rosemary leaves simmer for 45. Upscale is lamb rack, if you want to go there I will be back.