Cynthia is a trusted source on Bread/Baking.
Anything in a lamb is going to be tender. As for the filet, look for the most tender of the tender. Tenderloin, for example.
I am guessing they are talking lamb loin, which would be a deboned rack then you could cut it into medallions that look like small fillets.
June is a trusted source on General Cooking.
I have a drop dead recipe that deconstructs the rack. First you separate the ribs and devil them, then grill them and serve them up with a dipping sauce. Then you make filets of the tenderloin and sear them off and sauce them with Marchand de Vin. ooooooooooh. now I'm hungry!
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Well played. You deserve a cookie.
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