| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Superchefs | 4 | Servings | |
INGREDIENTS
| 4 | 175 g, 6oz lamb fillet | |
| trimmed | ||
| Splash of olive oil | ||
| 1 | T | Olive oil |
| 4 | Rashers of smoked streaky | |
| bacon rinded and chopped | ||
| 1 | Onion, peeled and chopped | |
| 1 | Clove garlic, peeled and | |
| chopped | ||
| 1 | Carrot, peeled and chopped | |
| 1/2 | Savoy cabbage, finely | |
| shredded | ||
| 200 | Chicken stock, 1/3pint | |
| 200 | Whipping cream, 1/3pint | |
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
Heat a splash of olive oil in a frying pan, and brown the meat over a fairly high heat. Now reduce the heat and continue cooking until the meat is done to your liking. Remove to a plate, cover and keep warm. Add the tbsp of olive oil to a frying and and cook the chopped bacon until it is golden brown. Add the onion, garlic and carrot and continue cooking for a couple of minutes Then add the stock - it will give off a lot of steam - and stir thoroughly to dislodge the sediments from the bottom of the pan. Finally add the cream, briefly reheat and season to taste. Carve the lamb in thick oblique slices and serve it with the cream cabbage. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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