What you'll need: 1 lamb fillet 1 litre meat stock 1 garlic clove ½ onion ½ carrot ½ celery stalk For the fricassee 2 tbsp olive oil ½ onion, finely sliced 1 sprig of thyme 3 large flat mushrooms, cut into wedges 200g cabbage, shredded 1 garlic clove, finely chopped Time: 30 minutes Serves:
What you'll need:
- 1 lamb fillet
- 1 litre meat stock
- 1 garlic clove
- ½ onion
- ½ carrot
- ½ celery stalk
For the fricassee
- 2 tbsp olive oil
- ½ onion, finely sliced
- 1 sprig of thyme
- 3 large flat mushrooms, cut into wedges
- 200g cabbage, shredded
- 1 garlic clove, finely chopped
Time: 30 minutes
Get a tablespoon of oil heated up in a large frying pan, and sear your lamb fillet for two to three minutes on each side. While this is going on, boil up your meat stock, onion, celery, carrot, and garlic in a pot.
Poach your lamb fillet for about 2-3 minutes in the boiling stock, then remove and set aside.
Make your fricassee by adding the onion, garlic, and thyme to a hot frying pan, along with the 2 tbsp olive oil. Soften for about 2 minutes, then add the cabbage and stir-fry for 5 minutes. Once done, throw in the mushrooms, and fry for a further 3 minutes.
Add about 50ml of the poaching liquid to the fricassee, season well, and serve with the sliced lamb.
This hearty dish will go brilliantly with a top Shiraz. Pair it with the Monterra Nero d'Avola 2016 -- it sure is going to work like a dream!
There you have it -- a tasty recipe for Lamb with Mushroom and Cabbage Fricassee Recipe!
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