This is so delicious. With all the butter basted on the tenderloin and savoy cabbage on the side is a nice combination served with mustard sauce.
Serves 2
Time: 35-40 minutes
For the lamb
500-700 grams lamb tenderloin or lamb chops about 1 1/2 inch thick
3 garlic cloves minced
1 tbs chopped parsley
1 tbs olive oil
2 tbs butter
For the savoy cabbage
2-3 cups shredded cabbage
1/2 cup water
1 tbs butter
Salt and white pepper
Mustard and onion sauce
2 tbs plain flour
3 tbs butter
1 cup milk
Salt and pepper
2 tbs chopped onion
1 cup stock ( slightly less for thicker consistency)
4-6 potatoes quartered and half boiled in salt water
Method
Preheat the oven at 200'C.
Marinate the lamb meat with chopped garlic, olive oil, salt and pepper and rosemary for 10 minutes or till the potatoes are roasted in the oven.
To roast the potatoes, toss the potatoes with salt, pepper and olive oil and tip in the oven till they are roasted and crisp.
Heat a heavy based pan and griddle the lamb meat on it. Cook each side for 2-3 minutes depending on its thickness and finish rest of the cooking in the preheated oven at 200'C for 8 minutes. The inside of the meat should be pink in colour. ( keep on basting the butter from the pan on the meat to enhance the flavours)
For the savoy cabbage, Just saute the cabbage in a pan with butter and some seasoning. Add a bit of water and let it cook till the water has evaporated and the cabbage has softened. You can always add some more butter to the cabbage just before serving. It gives a nice rich buttery taste.
For the mustard sauce, make the roux with the butter and plain flour and cook for 2 minutes, add the 1 tbs chopped onions and seasoning. Cook for another minute and stir in the milk and the stock. whisk it fast so that there are no lumps left. Adjust the taste.
To assemble the plate, serve a piece of tenderloin on a plate, with savoy cabbage and potatoes on the side with mustard onion sauce.
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