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Author Notes: Lamb braised with woodsy spices, wrapped in cabbage leaves, and drizzled with an herb cream sauce. —fiveandspice
Makes about 16 rolls
- 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
- Sprinkle the lamb generously with salt. In a Dutch oven brown the lamb in batches then transfer to a plate.
- 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.
- 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)
- 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.
- 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.
- 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.
- 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.