Lamb loin on pointed cabbage

Ingredients for 2 servings:

• 2 lamb loins, each approx. 180 g
• 2 sprigs rosemary
• 2 garlic cloves, crushed
• 1 tbsp clarified butter
• 1 pointed cabbage
• 250 ml chicken stock
• 40 g butter, ice cold
• 50 ml white port wine
• 50 ml cream
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat clarified butter in a pan and season with rosemary and garlic. Season the lamb loin with pepper and salt and sear it all over for about 90-120 seconds. Place the pan in an oven preheated to 70°C for 15 minutes. Turn off the oven and let the meat rest for another 10 minutes. Bring the chicken stock to a boil in a 28cm frying pan, stir in the ice-cold butter and let it simmer for 2-3 minutes. Cut the pointed cabbage crosswise into 4 slices, each about 3cm thick, place them side by side in the pan and braise uncovered for about 10-12 minutes over low heat. The cabbage should still retain some bite. Then pour the remaining liquid from the pan into a saucepan and season the cabbage slices with pepper, salt and a little nutmeg. Cover the pan and keep the cabbage slices warm. Bring the braising liquid to a boil in a saucepan, add the port wine and cream, reduce slightly, and season with salt and pepper. Before serving, blend the sauce with a hand blender. Place the cabbage slices in the center of the plate and arrange the lamb loin on top. Pour the sauce around the cabbage slices. Serve with boiled potatoes.