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
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.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.