Braised lamb in cabbage leaves

Braised lamb

• 2 pounds lamb shoulder (bone in) cut into about 8 chunks
• 5-7 ramps cleaned and minced (or 2 shallots)
• 5 juniper berries
• 7 black peppercorns
• 1 dried bay leaf
• 2 teaspoons fennel seeds
• salt and pepper
• 2 cups chicken or beef stock

1. Sprinkle the lamb generously with salt. In a Dutch oven brown the lamb in batches then transfer to a plate.
2. In the fat remaining in the pot, brown the ramps over medium-high heat. Then, stir in the spices. Return the lamb to the pot along with any juices that have accumulated. Add the stock and bring to a boil.
3. Cover the pot tightly and transfer to a 325F oven. Cook for 2 ½ to 3 hours, or until the lamb is extremely tender. Remove from the oven. Refrigerate overnight, then scoop off the hardened fat and reheat gently in the oven.

Cabbage rolls and cream sauce

• 8 (or so) large savoy cabbage leaves, sliced in half (along the center rib) and ribs removed
• 1 tablespoon butter
• 1/2 cup very finely chopped chervil (wild or gardened) or parsley (chopped basically to a paste)
• 1 small shallot, finely minced
• 1 cup heavy cream
• salt and pepper
• braised lamb (from above)

1. Bring a large pot of salted water to a boil. Add the cabbage leaves and blanch for about 3-4 minutes, until tender. Remove from the water and transfer to paper towels to dry.
2. In a small pot, melt the butter until foaming, add the shallot and cook until softened. Then, stir in the cream and bring to a simmer.
3. Simmer the cream for a couple of minutes, then stir in the chervil. Add salt and pepper to taste. Keep warm until ready to serve.
4. In each half cabbage leaf, place a spoonful of braised lamb. Roll the cabbage leaf tightly around the lamb in a shape that is flat on one end and comes to a sort of point on the other end. Arrange each cabbage roll on a plate. Drizzle with warm chervil cream and serve.