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Pan-Fried Rack of Lamb on Cabbage Pancakes
4 servings
Pancakes
1 pound cabbage
1 tablespoon salt plus a pinch
1 tablespoon granulated sugar
1/4 cup all-purpose flour
1 large egg
3/4 cup milk
Vegetable Straw
2 tablespoons vegetable oil
1 cup julienne carrots
1 cup julienne leek
1 cup julienne celery
1 cup julienne zucchini
1 1/2 teaspoon soy sauce
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Lamb
2 pounds lion lamb chops
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
Salt and freshly ground white pepper
2 tablespoons vegetable oil
4 servings Garlic Compote |
Pancakes
1. Shred the cabbage, put it in a bowl, sprinkle with 1 tablespoon
of salt, toss well and set aside for 30 minutes. Using your hands,
squeeze the liquid from the cabbage.
2. In a large, deep frying pan, heat the sugar over medium heat
until it liquefies. Add 2 tablespoons of oil and the cabbage
and simmer for 15 minutes, stirring continuously. Season with
pepper, stir and remove from the heat. Set aside to cool.
3. In a 1-quart saucepan, combine the flour, egg, milk and pinch
of salt and stir until smooth. If mixture is too thick, add a little
mineral water: if it is too thin, add a little flour. Stir in the
cooled cabbage and mix well to make a batter.
4. Heat a 6-inch frying pan lightly coated with oil over medium-high
heat. Add enough pancake batter to cover the bottom of the pan and
cook for about 2 minutes. Turn the pancake and cook for about 1
minute longer until lightly browned on both sides. Transfer the
pancake to a plate and cover to keep warm. Repeat with the
remaining batter to make 4 pancakes
Vegetable Straw
In a 10-inch frying pan, heat the oil over high heat. Add the carrots
and celery and sauté for 1 1/2 minutes. Add the leeks and zucchini and
sauté for about 1 1/2 minutes longer until crisp-tender. Sprinkle with
soy sauce.
Lamb
1. Season the lamb chops with thyme, rosemary, salt and pepper.
2. In a large oven-proof frying pan, heat the oil over medium-high
heat. Add the lamb chops and sauté lamb for 4 minutes on each side.
Roast in a preheated 350 °F oven for 12 or 15 minutes until
browned on the outside and pink in the center. Do not overcook.
To Serve
Place a pancake on each of 4 warm plates. Cover half of the pancake
with vegetable straw. Cut the pancake from the center to the rim and
fold a quarter over the vegetables. Cut the lamb into slices and
arrange the slices next to the pancakes. Serve hot with Garlic
Compote, if desired.
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