For our wedding anniversary: Lamb chops topped with watercress wilted in a balsamic-and-garlic syrup, served with rosemary pan-fried potatoes.
An interesting experiment, using up some leftover Weißwurstsenf (sweet mustard): Rack of lamb covered with a crust of sweet mustard, breadcrumbs, garlic, rosemary, feta cheese and olive oil.
In this duck leg recipe, the sauce is made with dried apricots, sage and Madeira. It is flavorful and a bit tangy. In my experience it works very well to cook duck legs in the pressure cooker and it speeds up preparation by quite a bit.