Prep: 0 min Cook: 20 min Serves: 6 Cut: Ground
Courtesy of True Aussie Beef & Lamb. Photographed by Leigh Loftus Inc.



1 pound ground Aussie lamb
8 leaves of cabbage to use to wrap
2 cups mushroom duxelle
2 cups chervil infused tomato water
1 cup garnish micro chervil


For the lamb:
Turn on steamer for stuffed cabbage. Take seasoned ground lamb and one pre-steamed cabbage leaf and wrap around portion of the lamb. And Steam for 15-20 minutes until 145 F internal temperature.

For the duxelle:
Sauté finely diced aromatics and some herbs. Until browned and add diced mushrooms and some brown chicken stock and stew until the mixture begins to break down.

To plate:
Ladle tomato water onto the plate, quenelle the mushroom duxelle around the stuffed cabbage and garnish with the chervil.

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