Lamb with Herbs and Cabbage
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 500 grams Lamb noisettes (Loin or tenderloin, without fat)
- salt
- freshly ground peppers
- 2 Tbsps sunflower oil
- 1 Savoy cabbage
- 100 grams Bacon
- 1 onion (finely chopped)
- 1 Tbsp sunflower oil
- 30 grams Pastry flour
- 250 milliliters Vegetable broth
- salt
- freshly ground peppers
- thyme
- 150 grams Crème fraiche
- 4 Tbsps mixed Fresh herbs (finely chopped z. B. thyme, chervil, parsley)
- Mustard (For brushing)
Preparation steps
1.
Season lamb chops with salt and pepper. Sear quickly in hot sunflower oil and then place on lowest rack in oven at 110°C (approximately 225°F) and roast for 10-15 minutes. Remove and leave covered.
2.
For the vegetables, cut cabbage in half and then in quarters. Remove stalk and cut leaves into thin strips. Cook in boiling salted water until soft and then drain and rinse in cold water.
3.
Cook bacon with onion and sunflower oil in a pan. Sprinkle with flour, pour in vegetable stock and season with salt, pepper and thyme.
4.
Add cabbage, briefly cook and add creme fraiche.
5.
Brush lamb chops with mustard, sprinkle with fresh herbs, cut into slices and serve with cabbage.
