Heat frying pan till hot, add little olive oil, add lamb and seal on all sides to give a good colour. Add garlic and herbs to infuse each piece meat. Remove excess oil and add stock little at a time as the liquid evaporates, moving the meat around in the hot stock for about five mins (med rare). Remove meat, keep warm and rest.
Cook vegetables of your choice with sliced cooked potato.
Assemble vegetables over the base of the plate, cut each fillet in half horizontally and lay on top of vegetables. Spoon gremolata on top of meat, spoon pan juices around the plate and drizzle with olive oil.