(Courtesy of the Merrion Hotel)
Ingredients:
1 boneless organic lamb loin, (about 2 pounds)
1/4 Savoy Cabbage, finely sliced (reserve remaining cabbage for Colcannon)
1 leek, cleaned and finely chopped
2 carrots, peeled and finely sliced
2 strips thick slab bacon or Irish Ham, cut and cooked into lardons
1 sprig tarragon, leaves chopped
1/2 cup lamb stock, veal stock, or reduced chicken stock
2 tablespoons unsalted butter
1 sprig thyme
1 clove garlic
Method:
1. Trim Lamb Loin of all sinew and cut into 4 portions. Sear in a hot skillet with some vegetable oil, garlic and thyme until golden brown. Cook in a medium oven for 8 minutes until medium rare (140-150 degrees); set aside to rest.
2. Melt butter in a pan add the cabbage and carrots and cook gently (without browning); when the carrots are nearing cooked, add the leeks cook for another few minutes then add the bacon lardons.
3. When the mixture is cooked, drain off excess liquid, arrange the stew mix in a ring in the centre of the plate. Heat the stock and add the chopped tarragon and allow to infuse for one minute.
Assembly:
Carve the lamb into 5 slices and place on top of the stew mix in the centre of the plate, pour sauce around plate. Serve with Colcannon.