| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Superchefs |
4 |
servings |
INGREDIENTS
| 4 |
|
175 g; (6oz) lamb fillet, |
|
|
; trimmed |
|
|
Splash of olive oil |
| 1 |
tb |
Olive oil |
| 4 |
|
Rashers of smoked streaky bacon; rinded and chopped |
| 1 |
lg |
Onion; peeled and chopped |
| 1 |
|
Clove garlic; peeled and chopped |
| 1 |
|
Carrot; peeled and chopped |
| 1/2 |
|
Savoy cabbage; finely shredded |
| 200 |
ml |
Chicken stock; (1/3pint) |
| 200 |
ml |
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.
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