By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Journey Red Pinot Noir
* 2 ea 6 oz cuts lamb loin
* 1 ea Head cabbage, quartered but not cored
* 2 T Olive oil
* 4 ea Bacon strips, cut into 1 inch pieces
* 1 ea Shallot, julienned
* 2 ea Thyme sprigs
* ½ c. White wine
* 1 T Sherry vinegar
* 1 c. Chicken stock
* 1 c. Beef demi glace, available at a grocery or meat store
* 3 T Créme Frâiche
* 4 ea Garlic cloves, roasted
salt & pepper
Heat an oven safe sauce pan on medium heat and add the olive oil. Add the bacon and brown evenly allowing the fat to melt into the pan. Add the shallots and again, evenly caramelize. Reserve the bacon and shallots. Season the cabbage with salt brown on all sides in the fat left in the pan. Add the reserved shallot bacon mix as well as the thyme, wine, vinegar, chicken stock and ½ c. water. Cover and put in a 400 degree oven for 30 minutes.
For the sauce, bring the demi glace to a simmer. Add the crème frâiche and the roasted garlic. Mix with a hand blender or smash the garlic with a fork and whisk. Let simmer for 5 minutes and salt to taste.
The lamb can either be pan seared or grilled. Just remember to season the meat with salt and pepper and a touch of olive oil.