Ingredients

• 1 tbsp oil
• 1 lamb fillet
• 1 litre lamb stock
• ½ carrot
• ½ celery stick
• ½ onion
• 1 garlic clove
• 2 tbsp olive oil
• 1 garlic clove
• finely diced
• ½ onion
• sliced
• 1 sprig thyme
• 200g/7¼oz savoy cabbage
• shredded
• 3 large flat mushrooms
• cut into wedges

Directions

• Heat a frying pan until hot.
• Add the oil then sear the lamb briefly on each side.
• Meanwhile
• place the lamb stock
• carrot
• celery
• onion and garlic in a pan and bring to the boil.
• Add the lamb and poach for two minutes.
• Remove and allow to stand.
• For the fricassée
• heat the frying pan until hot
• add the olive oil
• garlic
• onion and thyme.
• Cook for 2-3 minutes until just softened.
• Add the savoy cabbage and stir-fry for five minutes.
• Add the mushrooms and cook for a further 2-3 minutes.
• Add 50ml/1¾fl oz of the poaching liquid.
• Serve.