| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
New, New chefs o |
1 |
servings |
INGREDIENTS
|
|
Lamb |
|
|
Flour; with thyme |
|
|
Olive oil |
|
|
A selection of root vegetables savoy |
|
|
; cabbage |
|
|
Salt and pepper |
|
|
Potato |
|
|
Stock; (optional) |
|
|
Butter |
INSTRUCTIONS
Roll the lamb in flour with thyme.
Heat approximately a tablespoon of olive oil in a frying pan and seal the
lamb for 2-3 minutes.
Place the lamb in a very hot oven for 8-10 minutes.
Vegetables: While the lamb is cooking fry chopped savoy cabbage in the
butter. Fry a selection of minute root vegetables and season with salt and
pepper for 4-5 minutes. Place one slice of potato and fry until crisp and
brown.
Stock: If you want to make your own stock roast the bones from the lamb,
drain to remove the fat.
To serve, remove the lamb from the oven, remove string and slice. Pour on a
little stock. Create a mound of cabbage, balance a slice of potato on top.
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