Lamb Noisettes with Creamy Savoy Cabbage

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Ingredients for 4 portions
  • For the lamb noisette
  • Salt and pepper
  • Thyme
  • Chervil
  • Flat-leaf parsley, finely chopped
  • Mustard, to brush
  • 3 tbsp Sunflower oil
  • For the savoy cabbage
  • 1 Savoy cabbage [approx. 600 g], finely shredded
  • 100 g Lean bacon, finely diced
  • 1 Onion(s), finely chopped
  • 2 tbsp Sunflower oil
  • 30 g Flour
  • 300 ml Clear vegetable stock
  • Salt and pepper
  • Thyme
  • 125 g QimiQ Classic, chilled
Method
1.
Preheat the oven to 110° C (conventional oven).
2.
Season the lamb noisette with salt and pepper, and brush with the herb and mustard mixture.
3.
Fry to seal in hot oil and place in the preheated oven for 10-15 minutes. Remove the meat from the oven, wrap in tin foil and allow to draw.
4.
Cook the cabbage in salt water until firm to the bite. Drain and douse with cold water to retain the green colour.
5.
Fry the bacon and onion in oil, dust with flour and douse with the vegetable stock. Season with salt, pepper and thyme.
6.
Add the cabbage, heat through until hot and finish with the cold QimiQ Classic.
7.
Slice the lamb and serve immediately with the hot cabbage.