Method
In a food processor combine the mint and parsley and process for 1 minute then add the bread crumbs and process until they combine to make a consistent texture.
Add some parmesan to the mix and process again then tip it on to a plate.
Spread the lamb with a little of the English mustard on one side then dip that in the bread crumb mix. It should stick to the mustard.
In the pan of seasoned boiling water blanch the carrots for 4 minutes, and then remove and place in iced water ready for later.
With a little butter in a medium saucepan lightly cook the Savoy cabbage for about 5 minutes. Do not burn the butter or the cabbage. Season to taste, then remove from the heat and cover
with a lid.
Put a shallow fry pan on the heat with a tablespoon of oil in it and find a metal ring about 2 inches high and about 3 inches in diameter and place it in the middle of the pan.
Peel, grate and season your potatoes and squeeze any excess water out and put in a sieve over a bowl.
Form a tennis ball sized grated potato in your hand and place it in the pre heated ring in the fry pan and press down with a spoon making sure you push down around the edges.
When golden on one side, with a palette knife cut around the edge of the Rosti, lift it out and flip to do the other side. Then remove from heat.
In a small solid bottomed saucepan place the beef stock, the rosemary and a large glass of red wine. Heat to reduce until your sauce coats the back of a spoon, then cool.
Pre heat your oven to 180c.
To Cook and Serve
Place the lamb on a non-stick oven tray in the middle of the oven for about 6 minutes.
Do the same with the Rosti but on the lowest shelf.
Remove the lamb and set it to one side to rest.
Sautee the carrots for 1 minute.
Re-heat the cabbage in the pan. Re-heat the sauce.
Place the cabbage in the middle of the plate. Put the Rosti on top then the lamb on top of that. Carefully position 3 carrots round the outside and finish with the hot sauce.
Supplied by Vasco Bar & Restaurant
Herb Crusted Lamb Cannon with a Rosti Potato, Baby Carrots, Savoy Cabbage and Rosemary Sauce
