Leek Charcoal

Ingredients

• Rack of Lamb 4 pieces
• Lamb Shoulder 20 oz
• Fingerling Potatoes 10 oz
• Vegetable Oil 5 fl oz
• White Cabbage 1 piece
• Apple Cider Vinegar 0 fl oz
• Green peppercorns to taste
• Bay leaf 1 piece
• Wheat Flour 1 tablespoon
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Cut the lamb meat into small pieces and sauté them in vegetable oil until golden brown. Then season with salt and pepper.

Step 2

In a deep skillet, heat vegetable oil over high heat, add 700 grams of shredded cabbage and a bay leaf. Sauté for a couple of minutes without stirring.

Step 3

Add the meat from the skillet and stir for 4–5 minutes. Pour in cold water to cover the contents, add whole or halved potatoes, toss in the whole peppercorns, and cook until the potatoes are done. Bring to a boil, skim off the foam, and cover with a lid.

Step 4

Preheat a clean skillet without oil, then place large wedges of cabbage in it. Pour in a little vegetable oil and sauté the cabbage until it develops a brown crust on both sides. Season with salt and pepper. Add a bit of water, cover with a lid, and simmer for a few minutes.

Step 5

Add a little apple cider vinegar to the sautéed cabbage. Let it simmer for another minute or two, then remove from heat.

Step 6

Heat vegetable oil in a skillet and sear the lamb ribs on medium heat until they are browned on all sides. Season with salt and remove from heat.

Step 7

Season the stewed lamb with cabbage with salt and pepper, add flour, stirring constantly.

Step 8

Separate the cabbage wedges into strips. On a plate, arrange the lamb stew with cabbage, artistically lay out the cabbage strips, and place the ribs on top. Sprinkle with ash made from leeks or cabbage leaves.