Lamb Cooked with Wine and Herbs

In a skillet, brown the lamb cubes in the butter and olive oil with the garlic, rosemary and sage for 2 to 3 minutes. As soon as the lamb colors, pour in the wine. Cook until evaporated. Continue cooking over moderate heat for 15 to 20 minutes, until when pricked with a fork the meat is tender and the juice is no longer pink. Keep the meat and the cooking liquid warm.

Meanwhile, peel the potatoes and cut them into little balls using a melon baller. Cook in boiling salted water; drain.

Push the meat cooking juices through a fine strainer. Arrange a few leaves of curly endive on each dinner plate. Arrange some of the meat on these, sprinkle with a little of the cooking liquid, and garnish with the potato balls.