Ingredients
4 x 175g/6oz lamb fillets, trimmed
1 tbsp olive oil
4 rashers smoked streaky bacon, rinded and chopped
1 large onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 carrot, peeled and finely chopped
½ Savoy cabbage, finely chopped
few sprigs fresh thyme and rosemary
200ml/7fl oz chicken stock
200ml/7fl oz whipping cream
salt and freshly ground pepper
Method
1. Heat a splash of olive oil in a frying pan and brown the meat over a fairly high heat, add the thyme and rosemary. Reduce the heat and continue cooking until the meat is done to your liking. Remove to a plate. Cover and keep warm.
2. Add the tablespoon of olive oil to the frying pan and cook the chopped bacon until it is golden brown.
3. Add the onion, garlic and carrot and continue cooking for a couple of minutes.
4. Put in the cabbage and cook it over a high heat for about a minute then add the stock (it will give a lot of steam). Stir thoroughly to dislodge the sediments from the bottom of the pan.
5. Finally add the cream, briefly reheat and season to taste.
6. Carve the lamb into thick oblique slices and serve it with the creamy cabbage.
