Author Notes
Lamb braised with woodsy spices, wrapped in cabbage leaves, and drizzled with an herb cream sauce. —fiveandspice
Ingredients
- Braised lamb
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2 pounds
lamb shoulder (bone in) cut into about 8 chunks
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5-7
ramps cleaned and minced (or 2 shallots)
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5
juniper berries
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7
black peppercorns
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1
dried bay leaf
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2 teaspoons
fennel seeds
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salt and pepper
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2 cups
chicken or beef stock
- Cabbage rolls and cream sauce
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8
(or so) large savoy cabbage leaves, sliced in half (along the center rib) and ribs removed
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1 tablespoon
butter
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1/2 cup
very finely chopped chervil (wild or gardened) or parsley (chopped basically to a paste)
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1
small shallot, finely minced
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1 cup
heavy cream
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salt and pepper
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braised lamb (from above)
Directions
- Braised lamb
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Sprinkle the lamb generously with salt. In a Dutch oven brown the lamb in batches then transfer to a plate.
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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.
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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
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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.
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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.
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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.
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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.
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